1 1/2

cups

lump or backfin crabmeat, picked over

1/4

cup

shredded Asiago or Parmesan cheese

1

egg - beaten

2

Tbs

cream or half-and-half

3

Tbs

butter

1

Tbs

fresh lemon juice

1

Tbs

chopped pimiento

2

Tbs

Finely-chopped green onions

2

Tbs

finely-chopped celery

1

clove

garlic clove, minced very fine

1/4

tsp

cayenne

1/8

tsp

salt

1

cup

breadcrumbs- seasoned or unseasoned

1

Sauté onion, garlic, and celery in butter until softened

2

In a small mixing bowl, combine sautéed vegetables with remaining ingredients by gently folding with a spoon or by hand so as not to break up the lump crabmeat.

3

Stuffing still needs to be cooked at this point. Stuff whatever you are going to use first, then cook or bake the stuffed dish

4

Use stuffing for steaks, pork, chicken, fish, mushrooms, or anything you want.

5

If baking stuffing in crab shells or small dishes as a side dish, bake at 400° til done. Baste with lemon butter once or twice while cooking.