Stuffed Crab(Serves 4 To 6)

• 1 lb. fresh white crabmeat, crumbled
• 5 Tbsp. plus 5 tsp. butter
• 2/3 c. finely chopped bell pepper
• onion
• 2/3 c. finely chopped celery
• 1 clove garlic, minced
• 1/4 tsp. cayenne or to taste
• 1/4 tsp. black pepper
• 1 c. Italian-style dry bread crumbs, divided
• 2 Tbsp. minced fresh parsley
• paprika

1. Preheat oven to 425u0b0.
2. Rinse and thoroughly drain crabmeat to remove excess salt. Melt 5 tablespoons of butter in a heavy skillet over low heat. Add bell pepper, onion, celery and garlic. Saute, stirring frequently, until tender.
3. Stir in crabmeat, cayenne and pepper.
4. Stir in 2/3 cup of the bread crumbs.
5. Blend well and correct seasonings.
6. Grease scallop shaped baking shells or an 8 x 8-inch Pyrex baking dish with ample butter.
7. Add crab mixture.
8. Mix remaining 1/3 cup bread crumbs with the parsley. Sprinkle crumb mixture over the crab. Sprinkle with paprika and dot with 5 teaspoons of butter.
9. Cut into small pieces.
10. Bake 20 minutes and serve hot.

fresh white crabmeat, butter, bell pepper, onion, celery, clove garlic, cayenne, black pepper, italianstyle dry bread crumbs, parsley, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=460871 (may not work)