Baked Crab With Port Wine

• 1/4 c mayonnaise
• 1/4 c whipping cream
• 1/4 c tawny port wine
• 1 T capers
• 1 T diced pimentos
• 1/2 t dry mustard
• 1/2 t salt
• 1 green onion with top-chopped
• 6 drops red pepper sauce
• 1 lb crabmeat-cleaned
• 2 T dry bread crumbs
• 1 t butter, melted
• snipped parsley
• lemon wedges

1. Mix mayonnaise, cream, wine, capers, pimentos, mustard, salt, green onion and pepper sauce in medium bowl.
2. Stir in crabmeat carefully.
3. Divide mixture among four individual oven safe casseroles or ramekins.
4. Mix bread crumbs and butter and sprinkle over each ramekin.
5. Cook uncovered in 375 F oven about 20 minutes. Garnish with parsley and lemon.
6. Serve hot.

mayonnaise, whipping cream, tawny port wine, t, t, mustard, salt, green onion, drops red pepper sauce, t, butter, parsley, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142712 (may not work)