1 lb. claw crab meat (8 shells, natural after thoroughly cleaning or aluminum)
2 med. to lg. onions, minced
2 stems celery, finely chopped
1 tbsp. chopped green bell pepper
4 tbsp. seasoned bread crumbs (e.g. Progresso Italian bread crumbs)
3 green onions, minced
1 tbsp. parsley flakes
2 tbsp. cream or milk
1 tsp. lemon juice
1 tsp. salt
1 tsp. ground black pepper
2 dashes Tabasco
8 pats butter

Simmer onions, celery and green pepper until tender (about 15 to 20 minutes). Add parsley and green onions and simmer for about 4 minutes. Add crab meat and mix thoroughly. Remove from fire after cooking for about 10 minutes.

Empty into large bowl. Add lemon juice. Stir well. Add bread crumbs and mix. Add 2 tablespoons of cream or milk and mix. Add salt, pepper (to taste) and a dash or two of Tabasco. Mix ingredients well.

Spoon (and shape) mixture into the eight shells. When shaped (or just before baking), then can be frozen. Place a small pat of butter atop crabs and cover lightly with bread crumbs. Bake 350 degrees for approximately 15 minutes.