4 tablespoons unsalted butter, divided
1 medium yellow onion, finely chopped
2/3 cup celery, finely chopped
1/3 cup green pepper, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup fresh Italian parsley, finely chopped
1 pound fresh lump Dungeness crab meat
1/3 cup Best Foods Real Mayonnaise (not “light”)
Dash of Worcestershire sauce
Dash of cayenne pepper
Panko breadcrumbs, as needed
Preheat oven to 400°. Preheat a large sauté pan over medium-high heat. Add 3 tablespoons of the butter; sauté onions, celery, green peppers and red peppers — just until al denté — stirring often. Remove pan from the heat and allow mixture to cool.
Gently stir in parsley, crab meat and mayonnaise; try to not to break up the crab meat too much. Season to taste with Worcestershire sauce and cayenne pepper. Divide mixture among small, buttered ovenproof dishes (such as individual “scallop shells”) — or spread the mixture out evenly in a larger buttered baking dish. Sprinkle very lightly with Panko breadcrumbs and dot the mixture with the remaining 1 tablespoon of butter, cut into small dice. Bake 10-15 minutes, or just until crab is heated through. Serve hot with thinly-sliced French baguette slices or crackers of your choice. — Serves 4
that looks amazing.