Stuffed Crab
Bon Appétit October 1980

 
Bon Appetit

1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/2 cup chopped green onion
1 hard-cooked egg, mashed
2 cups cooked crab meat
1/2 cup half and half
1/4 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Hot pepper sauce
1/2 cup seasoned breadcrumbs
2 tablespoons Sherry
4 teaspoons fresh lemon juice
Butter

Preheat oven to 400ºF. Melt butter in large skillet over medium heat. Add onion and cook until soft. Remove from heat and add egg, crab, half and half, parsley, garlic, salt, pepper, pepper sauce and half the bread crumbs and stir well. Return to heat and cook about 5 minutes. Remove from heat and stir in Sherry. Stuff into 4 crab shells (or divide among ramekins). Adjust seasoning. Sprinkle with remaining bread crumbs and lemon juice. Top each with pat of butter. Bake until tops are golden brown. Serve hot or cold.
Serves 4.