Equipment: Buffalo Chopper Large Skillet Large Spoon Measuring Spoons Measuring cup Steamer 1/2 cup measuring cup
Ingredients: In large Skillet Place: 1/2 Lb. solid margarine 3/4 cup green bell peppers, chopped fine in Buffalo chopper 1/2 cup celery, chipped fine in Buffalo chopper 5 tsp garlic, chopped 3 cups yellow onions, chopped fine in Buffalo chopper 1 Tbsp salt 1 tsp black pepper 1 tsp red pepper 1 Lb. FRESH crawfish tails (if large, dice) (If fresh crawfish tails are not available, use shrimp, 90/110 ct) 1 Lb. jumbo lump crab meat 1 cup green onions, bottoms and tops, chopped fine in Buffalo chopper 1/2 cup parsley, chopped fine in Buffalo Chopper 3 1/2 packed cups white bread crumbs (white bread chopped in Buffalo chopper)
PROCEDURE 8 cleaned bell peppers cut in half lengthwise
Put crab meat in sheet pan and remove shells, do not break up crab meat. Set aside.
In large skillet, melt 1/2 Lb. solid margarine on a low fire.
add the following and saute 15 minutes: (3/4 cup green bell pepper, 1/2 cup celery, 3 cups yellow onions, 5 tsp garlic)
Add the following and mix well (1 Tbsp salt, 1 tsp black pepper, 1/2 tsp red pepper)
Add 1 Lb. crawfish tails (or shrimp), mix well and cook 5 minutes. TURN OFF.
Add 1 cup green onions, 1/2 cup parsley, and 3 1/2 cups bread crumbs and mix well. Add 1 Lb. crab meat (being careful not to break up crab meat).
Put 16 cleaned bell pepper halves in steamer for 3 minutes.
Use 1/2 cup measure to mold 1/2 cup of stuffing on shell and form