Maryland Deviled Crab Cakes - Peppery Stuffed Crab

• 1 lb (.5 kg). crab meat (white and claw mixed)
• 6 empty hard shell crab shells
• 2 tbsp (30 ml). strained lime juice
• 4 tbsp (60 ml). melted butter
• 3 dashes Angostura Bitters
• 1 tbsp (15 ml). chives
• 2 tbsp (30 ml). lean bacon, minced fine
• 1 cup (225 ml) cream
• 4 dashes Tabasco sauce
• salt and pepper, to taste
• 1/2 cup (125 ml) fine bread crumbs
• 3 slices of soft bread

1. Figure two parts crab meat to one part soft bread.
2. Moisten bread with cream and bitters mix.
3. Saute garlic, shallots and pepper, with bacon.
4. Mix everything thoroughly, stuff shells previously coated with olive oil.
5. Cover with fine bread crumbs, dot with butter or olive oil, brown around 375 degrees (200 C.).
6. Seasoning is always to taste, of course, but these are better if a little peppery.

crab meat, crab shells, lime juice, butter, bitters, chives, lean bacon, cream, tabasco sauce, salt, bread crumbs, bread

Taken from online-cookbook.com/goto/cook/rpage/0003DD (may not work)