Stuffed Crabs

2 large onions, minced
3 cloves garlic, minced
1 T. shortening
2 c. crab meat
2 bay leaves
1 T. salt
1/2 t. Worcestershire sauce
1/4 t. cayenne
sprig of thyme
1 T. chopped celery
6 slices toast
1 egg, beaten
1/4 c. evaporated milk
1 T. minced parsley
2 T. minced green onion
8 crab shells
butter

Preheat oven to 350°.
Sauté onions and garlic in shortening until tender.
Add crab meat and seasonings.
Simmer 10 to 15 minutes.
Remove bay leaves.
Wet toast, squeeze to remove excess water and add to mixture with egg, milk, parsley and green onions.
Mix thoroughly.
Place in shells, dot with butter, and bake in 350° oven for 10 to 15 minutes to brown.

Yield 8 servings