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Rappahannock Crab Stuffing

• 1 pound backfin crab meat
• ½ cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 2 cloves garlic, minced
• 1/3 cup melted butter
• 2 cups soft bread crumbs
• 3 eggs, beaten
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• ½ teaspoon pepper

Cook onion, celery, green pepper and garlic in butter until tender.

Combine all ingredients and mix well.

Makes enough stuffing for six flounder, ¾ pound each or one 4-pound flounder.

This crab meat stuffing with bread crumbs recipe serves 6.