INGREDIENTS

INSTRUCTIONS

1998    
In a saucepan saute 1/2 cup chopped onion in 1/4 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,
1/2 cup finely chopped celery, 1 teaspoon finely chopped  parsley, 1/2
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@swbell.net> on Apr 15,

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