Recipe courtesy of Jennifer Paterson
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Extract all the meat from the crabs. Wash and reserve the shells. 

Finely chop the garlic and anchovies, then fry them gently in a little of the butter for about 3 minutes. Add the vermouth, lemon juice and remainder of the butter, and season with the nutmeg and a good dash of hot pepper sauce to taste. Stir in half of the bread crumbs and the crabmeat. Season with salt and pepper to taste. Stir to blend and cook for about 5 minutes. Add most of the chopped parsley. 

Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill until bubbling and brown.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Hot Buttered Rum

Recipe courtesy of Duchin Lounge

Beef Stroganoff over Buttered Noodles

Recipe courtesy of Tyler Florence

Drawn Butter for Steamed Lobster, Crabs, or Clams

Recipe courtesy of Food Network Kitchen

Theater-Style Buttered Popcorn

Recipe courtesy of Food Network Kitchen

Crab Cakes

Recipe courtesy of Ina Garten

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Classic Hot Wings

Recipe courtesy of Ree Drummond

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword