This recipe goes with the Flounder and Crab Stuffing Recipe, but can also be used in other recipes that call for crab stuffing.

• 1 pound crab meat, fresh or frozen (or 3 cans 6-7 oz each)
• 1/2 cup chopped green onion
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 2 cloves garlic, finely chopped
• 1/3 cup melted fat or oil
• 2 cups soft bread cubes
• 3 eggs, beaten
• 1 tablespoon chopped parsley
• 2 teaspoons salt
• 1/2 teaspoon pepper

Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery,green pepper, and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt, pepper, cooked vegetables and crab meat; mix thoroughly.