2 lbs claw crabmeat
1 bunch of Italian parsley finely chopped
2 Tbsp of Roasted Red Peppers or Fresh Red Peppers finely chopped
1/2 cup of seasoned bread crumbs
1/2 cup Mayonnaise
1 Large Egg
1 Tbsp Sugar
1 Tbsp Old Bay Seasoning
1 dash of Worcestershire Sauce
1 Squeeze of fresh Lemon Juice
if your using pasteurized crabmeat you wont have to worry about shells, if its fresh make sure you pick thru it to get rid of any shells, the nice thing about claw is the shells are very easy to see and you wont find as many as you will in lump or special crabmeat. If you are using pasteurized its a good idea to drain off as much of the liquid as possible. Mix the crabmeat, chopped parsley and red peppers together, set aside.
Pre heat the oven to 350 degrees
This crabmeat stuffing can also be used to stuff mushrooms, or as a filling for stuffed flounder, just substitute lump crabmeat for claw meat.