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Another traditional Creole recipe, this is perfect for that special dinner or whenever you have access to fresh crabmeat.If the crab is whole, save the upper shells to bake the stuffed crab in. Originally from an October 1980 issue of Bon Apetit that featured an article on "Creole Cooking at the Source".
Units: US | Metric
Serving Size: 1 (163 g)
Servings Per Recipe: 4
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