Ingredients for stuffing
18 frog legs, cleaned and boned
1 pound claw crabmeat
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup minced garlic
1 cup mayonnaise
1/2 cup Creole mustard
1 tsp dried thyme
1 tsp dried basil
salt and black pepper to taste
granulated garlic to taste
1/2 cup seasoned Italian bread crumbs

Method for Stuffing
In a large mixing bowl, combine crabmeat, onion, celery, bell peppers, minced garlic, mayonnaise and mustard and mix well. Season with thyme, basil, salt, pepper and granulated garlic then sprinkle in bread crumbs, stirring to blend. Stuff frogs legs with crab mixture completely. Secure opening with a toothpick and set aside.

Ingredients for Frog Legs
18 stuffed frog legs (see above)
1 cup vegetable oil
salt and blak pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 cup diced onions
1 cup diced celery
1 cup diced green bell peppers
1/4 minced garlic
1 cup diced tomatoes
1/2 cup sliced black olives
1 cup tomato sauce
2 cups fish stock
1/2 cup sliced green onions
1/4 cup chopped parsley

Method for Frog Legs
In a 14-inch cast iron skillet, heat vegetable oil over medium-high heat. Season stuffed frog legs to taste with salt, pepper, granulated garlic and hot sauce. Add to skillet and fry until golden brown on all sides, turning occasionally. Add onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until wilted. Stir in tomatoes, olives and tomato sauce and mix well. Ladle in stock, bring to a rolling boil then reduce to simmer and cook 20-30 minutes. Prior to serving, stir in green onions and parsley and adjust seasonings to taste with salt, pepper and hot sauce. Serve hot over your favorite cooked pasta.