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CAROL DEVILLEIR'S STUFFED CRABS

Sauté in large skillet with 3 tablespoons cooking oil:
1 very large onion, chopped
2 small bell peppers
2 ribs of celery
Garlic powder, salt & pepper to taste

Add: 1 to 1 ½ pound crabmeat, 1 teaspoon red pepper, almost ¼ cup Worchester Sauce. Cook 20 minutes on low fire. Add ¾ cup green onion.
Make 1 pack of Stovetop cornbread dressing mix, by directions on the box. Place ¼ to ½ of the dressing in large bowl. Add other ingredients & let cool. Then add 1 egg, and mix well. Stuff into clean crab shells & bake at 375 for 15 minutes.
To clean crab shells, use 1 teaspoon soda in bowl of water & scrub with small brush.

Carol also makes a great gumbo, and this is how she gave me her secret:
1. Make a dark Roux
2. Add chopped onions & celery, chopped shrimp & crabs & 1 pound pre-boiled smoked sausage also chopped. Smother slowly for 1-½ hours.
3. After smothering, add hot water, parsley & shallots. Cook another ½ hour to 45 minutes. (The smothering is the secret)

Carol is like one of the family, and a terrific cook!