Active Time

　　30 min

　　Total Time

　　50 min

　　In his cookbook, John Martin Taylor suggests baking and serving the deviled crabmeat in crab backs (shells), a presentation he learned from Alice Marks, one of Charleston's great cooks. But since most people purchase their crabmeat already picked from the shell, we baked our deviled crab in store-bought scallop shells instead.

　　Active time: 30 min Start to finish: 50 min

　　

Ingredients

Makes 8 first-course servings

　　1 stick (1/2 cup) unsalted butter

　　1/2 cup finely chopped sweet onion such as Vidalia

　　1/2 cup finely chopped celery

　　1 lb jumbo lump crabmeat, picked over

　　1 1/2 tablespoons fresh lemon juice

　　8 saltine crackers

　　1/4 cup medium-dry Sherry such as Amontillado, or to taste

　　Cayenne or Sherry pepper sauce* to taste

　　1/4 teaspoon salt, or to taste

　　Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.

　　

Step 3

Gently toss crab with lemon juice.

　　

Step 4

Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.

　　

Step 5

Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.

　　

Step 6

We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.

Step 7

** Available at Bridge Kitchenware (800-274-3435).