From: Chef/Proprietor Walter Staib, City Tavern, Philadelphia. Yield: 4 servings. This recipe took Entree of the Year honors at the 2009 Philly Cooks! Chef Competition. Stuffing: 1 tsp. unsalted butter 2 Tbsp. finely chopped onion 1 Tbsp. finely chopped green bell pepper 1 Tbsp. finely chopped red bell pepper 8 oz. jumbo lump crabmeat, bits of shell and cartilage removed 2 eggs ½ cup fine dry bread crumbs ½ small lemon, juice only ⅛ tsp. dried thyme ⅛ tsp. dried oregano ⅛ tsp. ...
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