Stuffed Crabs Picayune

Ingredients

• 1 cup butter
• 1 cup bell pepper, finely chopped
• 1 cup green onion, finely chopped
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon thyme
• 1 bay leaf
• 1 cup celery, finely chopped
• 1 loaf French bread
• 2 cups milk
• 4 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne
• 3 lbs crabmeat
• paprika
• buttered panko

Directions

1. 1

   In a Dutch oven melt ¾ cup of the butter.

2. 2

   Add the bell pepper, green onions, and onion and sauté for 5 minutes.

3. 3

   Add the garlic, thyme, and bay leaf.

4. 4

   Continue cooking on low heat until the onions are soft.

5. 5

   Add the remaining ¼ cup butter and celery and continue cooking for 5 minutes.

6. 6

   Remove the mixture from the heat.

7. 7

   Break the French bread into small pieces and soak in the milk until the bread is saturated and squeeze it.

8. 8

   Add the bread to the seasoning mixture and mix well.

9. 9

   Return to medium heat for 5 minutes.

10. 10

    Add the salt and pepper, cayenne, and crab mixture in individual crab shells or ramekins.

11. 11

    Top with the buttered panko, a sprinkle of paprika, and a dot of butter.

12. 12

    Bake at 400 degrees for 10 minutes.