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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The Pines, Chapel Hill, North Carolina Ingredients:
1 lb fresh lump crabmeat, picked over for shells and cartilage |
1 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 teaspoon worcestershire sauce |
salt |
fresh ground black pepper |
fine dry breadcrumb |
1/4 cup butter, melted |
lemon wedge, seeded |
Directions:
1. Preheat oven to 375°.
2. Put the crabmeat in a big bowl; add in the mayonnaise, lemon juice, worcestershire, and salt/pepper.
3. Mix everything together gently using your hands, lifting the crabmeat up and down in the air.
4. Divide equal handfuls of the mixture among four ovenproof seafood shells and sprinkle the top of each with a few bread crumbs.
5. Drizzle a little butter over the top; put shells on a baking sheet.
6. Bake 15-20 minutes, until just lightly browned and crusty on top but not at all burned.
7. Serve with lemon wedges.
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