Deviled Crab

• 12 live hard-shelled live blue crabs (or 2 cups-about 12 oz., flaked crab meat)
• 1 cup Old Bay Seasoning
• 2 slices bread, torn into soft crumbs
• 1/4 cup milk
• 1/4 cup butter, melted
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1 egg, lightly beaten
• 1 green onion, finely chopped
• coarse salt (optional)
• lemon wedge

1. ---To Prepare Crabs---.
2. Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
3. Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
4. Drain, and remove crabs.
5. To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
6. Pull off the top shell and reserve.
7. Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
8. Remove the meat from the body.
9. Scrub the shells with a brush and rinse before filling.
10. ---To Prepare Filling---.
11. Preheat oven to 400 degrees F.
12. Grease the largest 6 shells (or ramekins if using crab meat with no shells).
13. Mix the breadcrumbs with the milk in a bowl.
14. Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
15. Spoon the filling into the shells.
16. Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
17. Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
18. Serve at once with wedges of lemon.

crabs, bread, milk, butter, dry mustard, cayenne pepper, egg, green onion, salt, lemon wedge

Taken from www.food.com/recipe/deviled-crab-44621 (may not work)