|Cooked crabs||4 Small|
|Lemon||1⁄2 , juiced|
|Butter||1 Ounce (30 Gram)|
|Onion||1 Small, finely chopped|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|French mustard||1 Teaspoon|
|Crumbled thyme||1 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Cream||1 1⁄4 Cup (20 tbs)|
|Fresh breadcrumbs||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Twist off the claws and legs from the crabs, crack open and extract all the meat.
Remove the white and brown meat from the body shells, discarding the grey sac and feathered gills.
Flake the crabmeat into a basin and add the lemon juice.
Scrub the crab shells and set aside.
Melt the butter in a pan, add the onion and cook until golden.
Pour in the sherry and cook rapidly until the liquid is reduced by two thirds.
Stir in the Worcestershire sauce, mustard and herbs.
Pour in the cream and cook until thickened, then stir in the crab meat.
Season with salt and pepper to taste.
Spoon into the crab shells and sprinkle with the breadcrumbs and Parmesan cheese.
Cook under a preheated moderate grill until bubbling and golden brown.
Serve hot, garnished with prawns if liked.