Deviled Crab

Sauté in skillet until limp:

• 1/2 cup or stick of butter
• 4 cups celery, finely chopped or ground
• 1 cup onion, finely chopped

Combine the above with the following in a large bowl. Mix lightly and thoroughly:

• 1 lb. picked crabmeat (1 part claw and 2 parts white meat is recommended)
• 3 eggs, raw (5 better)
• 4 cups soft fine bread crumbs (obtained by grating day old bread)
• 1/2 tsp. poultry seasoning
• 1/4 to 1/2 tsp. red pepper
• salt to taste
• black pepper to taste

Pack mixture into scrubbed crab shells (or put in a 12" x 8" x 2" casserole dish). Sprinkle with paprika. Dot with butter.

Place stuffed crab shells on a cookie sheet, or place casserole dish in the oven, and bake at 400° F for about 20 minutes.