INGREDIENTS

INSTRUCTIONS

NONE
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, 1998

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