|Cream||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Crabmeat||1 Pint (Save Top Shells)|
|Cayenne pepper||1⁄8 Teaspoon|
|Tabasco sauce||1 Dash|
Combine and heat in- saucepan, cream, crumbs, butter, and mustard.
Beat egg yolks and add to first mixture, add crab meat and seasoning.
Fill well-scrubbed back shell of crab with crabmeat mixture, sprinkle with bread crumbs, dot with butter, and brown in moderate oven.
Ramekins or individual baking dishes may be used instead of crab shells.