Deviled crab on the half shell

by

SERVES 6–8 (depending on size of shells or ramekins)

12 tablespoons unsalted butter, divided

½ cup chopped green onions

½ cup chopped yellow onions

½ cup bell pepper, red, yellow or orange

2 garlic cloves, minced

¼ teaspoon dried thyme

1 bay leaf

½ cup chopped celery (2 stalks)

1 cup breadcrumbs

½ cup white wine

1 cup milk

1 pound crabmeat

Kosher salt

½ teaspoon all-purpose seasoning

2 tablespoons fresh, rough-chopped parsley

1 tablespoon unsalted butter, melted

1/3 cup plain breadcrumbs

Herb mustard, for serving

Preheat oven to 400 F. In a large skillet over medium heat, melt 8 tablespoons (1 stick) butter; saute onions and bell pepper for about 5 minutes. Add garlic, thyme and bay leaf; saute until soft. Add remaining butter (4 tablespoons) and celery; saute 2 more minutes. Stir in breadcrumbs and wine and cook until wine evaporates. Add milk, stir and cook approximately 3 minutes. Add crabmeat, salt and seasoning. Mix thoroughly. Remove bay leaf, add parsley, and using a large scoop, divide mixture among shells or ramekins, sprayed with cooking spray.

In a small bowl, thoroughly combine butter and breadcrumb. Evenly distribute over crab-filled shells. Bake in preheated oven until heated through and breadcrumbs are brown, about 5–7 minutes. Serve warm with herb mustard.

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