Serving Size : 6
1 pound crabmeat
3 hard-cooked egg yolks
1 teaspoon Dijon mustard
6 tablespoons butter
1/4 teaspoon cayenne pepper
3 tablespoons dry sherry
2 tablespoons chopped fresh parsley
1/2 cup whipping cream
1/2 cup thinly sliced green onions
1/2 cup dry bread crumbs
salt and freshly ground pepper, to taste
Preheat the oven to 350 deg. Pick over the crabmeat and remove any shell or cartilage, keeping the pieces of crab as big as possible. In a bowl, crumble the egg yolks with a fork. Add the mustard, 4 tablespoons of the butter, and the cayenne, and mash together to form a paste. Mash in the sherry and parsley. Mix in the cream and green onions. Stir in the crabmeat. Season with salt and pepper. Divide the mixture equally among six greased scallop shells or other individual baking dishes. Sprinkle with the dried bread crumbs and dot with the remaining butter. Bake for about 20 minutes until bubbling hot and golden brown.