Stuffed Crabs Picayune

• 1 cup butter
• 1 cup bell pepper, finely chopped
• 1 cup green onion, finely chopped
• 12 cup onion, finely chopped
• 2 garlic cloves, minced
• 14 teaspoon thyme
• 1 bay leaf
• 1 cup celery, finely chopped
• 1 loaf French bread
• 2 cups milk
• 4 teaspoons salt
• 1 teaspoon pepper
• 12 teaspoon cayenne
• 3 lbs crabmeat
• paprika
• buttered panko breadcrumbs

1. In a Dutch oven melt 3/4 cup of the butter.
2. Add the bell pepper, green onions, and onion and saute for 5 minutes.
3. Add the garlic, thyme, and bay leaf.
4. Continue cooking on low heat until the onions are soft.
5. Add the remaining 1/4 cup butter and celery and continue cooking for 5 minutes.
6. Remove the mixture from the heat.
7. Break the French bread into small pieces and soak in the milk until the bread is saturated and squeeze it.
8. Add the bread to the seasoning mixture and mix well.
9. Return to medium heat for 5 minutes.
10. Add the salt and pepper, cayenne, and crab mixture in individual crab shells or ramekins.
11. Top with the buttered panko, a sprinkle of paprika, and a dot of butter.
12. Bake at 400 degrees for 10 minutes.

butter, bell pepper, green onion, onion, garlic, thyme, bay leaf, celery, bread, milk, salt, pepper, cayenne, crabmeat, paprika, buttered panko breadcrumbs

Taken from www.food.com/recipe/stuffed-crabs-picayune-312123 (may not work)