Deviled Crab

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup finely chopped sweet onion such as Vidalia
• 1/2 cup finely chopped celery
• 1 lb jumbo lump crabmeat, picked over
• 1 1/2 tablespoons fresh lemon juice
• 8 saltine crackers
• 1/4 cup medium-dry Sherry such as Amontillado, or to taste
• Cayenne or Sherry pepper sauce* to taste
• 1/4 teaspoon salt, or to taste
• Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes

1. Preheat oven to 350F.
2. Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes.
3. Remove from heat and cool.
4. Gently toss crab with lemon juice.
5. Coarsely crush saltines with your hands in a large bowl.
6. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
7. Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
8. We use Outerbridge's brand, from Bermuda.
9. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
10. ** Available at Bridge Kitchenware (800-274-3435).

butter, sweet onion, celery, jumbo lump crabmeat, lemon juice, crackers, sherry, cayenne, salt, scallop shells

Taken from www.epicurious.com/recipes/food/views/deviled-crab-107575 (may not work)