Savannah Deviled Crab

• 4 tablespoons butter
• 1/3 cup minced vidalia onion
• 1/2 cup heavy cream
• 2 tablespoons sweet sherry
• 1 teaspoon minced fresh chives
• 1/2 teaspoon minced hot chili pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• salt
• fresh ground black pepper
• 1/2 lb fresh claw crabmeat, picked over for shells and cartilage
• 2 large egg yolks, lightly beaten
• 1/4 cup dry breadcrumbs

1. Preheat the oven to 425u0b0.
2. In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
3. Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
4. Cook, stirring, for 2-3 minutes.
5. Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
6. Divide the mixture among four buttered scallop shells or small ramekins.
7. Sprinkle 1 tablespoon bread crumbs on each serving.
8. Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
9. Serve hot.

butter, vidalia onion, heavy cream, sweet sherry, fresh chives, hot chili pepper, dry mustard, worcestershire sauce, salt, fresh ground black pepper, fresh claw crabmeat, egg yolks, breadcrumbs

Taken from www.food.com/recipe/savannah-deviled-crab-488584 (may not work)