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Based on Scoop Kennedy’s recipe back when Scoop cooked for Mayor Vic Schiro (from the late '50s/early 60s)
Entree for 4 persons in crab shells, or more as hors d’oeuvres in ramekins.
Entree portion is 1 cup of cooked crab meat per person and roughly equals the picked crab meat from 1 dungeness crab (west coast dwellers) or 3-4 eastern blue crabs (for New Orleans/east coasters) all baked inside the crab shell!
Ingredients
4 dungeness crabs, boiled, cleaned and shells (1 per person) reserved or
12 to 16 blue crabs boiled, cleaned & 8 shells (2 per person) reserved
4 cups cooked, freshly picked crab meat (each crab yields about 1 cup meat) or
4 cups…crab meat (each blue crab yields ¼ to 1/3 cup of crab meat)
4 tbsp butter (plus some more for drizzling on the top)
1 cup breadcrumbs, home made…stale bread in Cuisinart
1-2 lemons
2 eggs, hard boiled
4 cloves garlic, finely chopped
black pepper, to taste
cayenne pepper, to taste
1 teaspoon salt (or more) to taste
6 tbsp finely chopped flat leaf italian parsley
6 tbsp finely chopped green onions
10-12 drops of Tabasco
1 cup of light cream or half-and-half
2 tbsp sherry (or more to taste)
Preparation
In a bowl mix together:
4 cloves of garlic, finely chopped
black pepper to taste
cayenne pepper to taste
1 teaspoon of salt (or more) to taste
10-12 drops of Tabasco
6 tablespoons finely chopped parsley
6 tablespoons finely chopped green onions
1 cup of light cream or half and half
4 cups of cooked crab meat (you can add the crab meat later after cooking garlic/onion)
In a sauce pan melt 4 tablespoons butter and to it add 2 mashed hard boiled eggs and stir for a few seconds. Now add the seasoned mix from the bowl to the sauce pan, stir and cook on a medium fire for a full 5 minutes ( I add the crab last because it has already been boiled) Taste and adjust salt and pepper. Add 2 tablespoons of sherry towards the end, stir again and taste again! Now marry this back into the crab shells…
Stuff this mixture into the crab shells. Sprinkle the top with fine homemade bread crumbs, then drizzle melted butter and lemon juice over the crumbs.
Place the shells in a 400 degree oven and keep them there until golden brown on top. This can take 30+ minutes… but keep a close watch. Serve hot (better) or cold.
