Recipe for cooking baked crab with port

Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Seafood

The Portuguese santola is a hard-shelled crab with tender, sweet meat.

1/4 c. mayonnaise or salad dressing
1/4 c. whipping cream
2 Tbsp. tawny port wine
1 Tbsp. capers
1 Tbsp. diced pimentos
1/2 tsp. dry mustard
1/2 tsp. salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 lb. lump crabmeat, cartilage removed
2 Tbsp. dry bread crumbs
1 tsp. butter or butter-replacement, melted
Snipped parsley
Lemon wedges

Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in med.-size bowl. Gently stir in crabmeat. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.

Mix bread crumbs and margarine; sprinkle and distribute over crab mixture. Bake uncovered or without a lid at 375 degrees fahrenheit until mixture is bubbly and crumbs are golden brown, about 20 mins.

Sprinkle and distribute with parsley, and serve with lemon wedges.