CRABMEAT DRESSING

Crabmeat Dressing

Another dressing that can be used to stuff your favorite vegetables, fish, chicken and meat.

2 sticks butter
4 sprigs parsley, finely chopped
1 rib celery, finely chopped
1/4 cup green pepper, finely chopped
1 tsp. Thyme
1 large onion, finely chopped
2 tsp hot sauce
salt and pepper
2 lbs. Crabmeat, picked over
1 ½ loaves French bread
3 eggs
1 tsp. Garlic, finely chopped

Preheat oven to 350. Melt butter in skillet with parsley, celery, green pepper, thyme, onion, salt and pepper; saute 10 to 15 minutes. Add crabmeat and saute an additional 10 to 15 minutes. 

While crabmeat sautès, moisten bread (it should be wet, but not soggy) in a bowl and then mash it with your hands. (If you use canned crab meat add the juice from the can to the bread to moisten it, then add water if needed). Season with salt and pepper and hot sauce. Place in baking pan and bake for 1 hour at 350. Stir after the first ½ hour of cooking. Remove from oven and place I n refrigerator to cool.

Place this dressing in a pie crust before baking, and you have a quick crabmeat pie. Use miniature pie shells for appetizers. You can do the same with the Oyster dressing.