Savannah Deviled Crab

In 'The Glory of Southern Cooking' by James Villas

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tablespoons butter
• 1⁄3 cup  minced  vidalia onion
• 1⁄2 cup heavy cream
• 2  tablespoons sweet sherry
• 1  teaspoon  minced fresh chives
• 1⁄2 teaspoon  minced hot chili pepper
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon Worcestershire sauce
•  salt
•  fresh ground black pepper
• 1⁄2 lb  fresh claw  crabmeat, picked over for shells and cartilage
• 2  large  egg yolks, lightly beaten
• 1⁄4 cup  dry breadcrumbs

Directions

1. Preheat the oven to 425°.
2. In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
3. Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
4. Cook, stirring, for 2-3 minutes.
5. Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
6. Divide the mixture among four buttered scallop shells or small ramekins.
7. Sprinkle 1 tablespoon bread crumbs on each serving.
8. Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
9. Serve hot.