2 pounds lump blue crab meat
2 Tablespoons bacon fat
½ yellow onion, minced
1 red pepper, minced
1 celery stalk, minced
½ pasilla pepper, reconstituted and minced
2 cups diced tomatoes and juice
1 Tablespoon tomato paste
2 eggs
1 Tablespoon sour cream
1 lemon, juiced
1 Tablespoon Worcestershire
Breadcrumbs as needed

Saute onions, peppers, celery, and pasilla in bacon fat over medium heat for 10 minutes.
Add tomatoes and paste and cook until almost dry. Cool.

Mix all but breadcrumbs and season with salt and pepper. Add breadcrumbs to bind. Stuff into shells and bake at 400 degrees for 10 minutes. Serve with remoulade.

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Flavors of St. Simons Island, Georgia

Ann Hattes travels far and wide in search of interesting food adventures.

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