Stuffed Deviled Crabs Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

2 cups (1/2-inch) cubes French bread

1 large egg, beaten

1/4 cup minced celery leaves

1 tablespoon dried thyme

1/4 teaspoon cayenne

1 tablespoon olive oil

2 tablespoons minced tasso

1 tablespoon cayenne pepper

1 tablespoon fresh lemon juice

1/4 cup minced fresh parsley

1/2 teaspoon hot pepper sauce

2 bay leaves

2 tablespoons unsalted butter

1 tablespoon onion powder

2 teaspoons minced garlic

1 pound lump blue crabmeat

1/2 cup minced yellow onions

3/4 cup finely grated pepper Jack

1/2 teaspoon Essence, recipe follows

8 blue crab shells, well cleaned

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

1 tablespoon Worcestershire sauce

2 tablespoons salt

1/4 cup minced green bell peppers

1/2 teaspoon ground black pepper

1/4 cup fine dry breadcrumbs

1 cup shrimp stock

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