Ingredients
1/3 cup finely chopped onion
3/4 stick unsalted butter
3 (1/2 inch thick) slices good quality white sandwhich bread. discard crust.
1 lb jumbo lump crabmeat, picked over
1 large egg, lightly beaten
1/2 tsp. cayenne
EQUIPMENT: 6(4 to 5 inch wide) scallop shells or 5 oz shallow ramekins
Preparation
Preheat oven 350 with rack in middle. Cook onion in butter in a small heavy skillet over medium heat, stirring occasionally, until softened about 5 minutes. Tear bread into very small pieces, then spread in 1 layer in a shallow dish or pie plate. Pour onion and butter mixture over torn bread and let stand 15 minutes. Add crab, egg, cayenne, 1/2 tsp salt and 1/4 tsp pepper and gently toss. Divide mixture amoung shells and bake until crab is just starting to brown 20-30 minutes. Serve Immediately.
