Yield: 6 Servings
In a saucepan saute ½ cup chopped onion in ¼ cup butter until it is soft. Combine the onion and butter with 1 pound of crabmeat, 1 cup of soft breaad crumbs, soaked in water and squeezed dry, 1 egg beaten, ½ cup finely chopped celery, 1 teaspoon finely chopped parsley, ½ teaspoon mixed dried thyme, sage and marjoram, and salt and pepper to taste Mix all together lightly but thoroughly. Pile the mixture into 6 crab shells. Dot with butter and bake the shells in a very hot oven (450*F.) for 15 to 20 minutes, or until they are golden brown. Serves 6.
Recipe by: The Gourmet Cookbook Volume 2 Posted to MC-Recipe Digest by Alice Poe <afpoe@...> on Apr 15, 1998