1 lb. lump crabmeat
3 tbsp. olive oil
4 tbsp. finely chopped onions
2 tbsp. finely chopped shallots
1/2 c. finely chopped trimmed, scraped carrots
1/3 c. finely chopped green onions or scallions
1/2 c. peeled, chopped tomatoes
1/4 c. brandy
2 tbsp. dry sherry
1/2 c. fish broth or bottled clam juice
1/2 tsp. chopped fresh tarragon or half the amount dried
1/4 c. finely minced parsley; salt to taste, if desired freshly ground pepper to taste
1/4 tsp. dried red-pepper flakes
6 tbsp. bread crumbs
3 tsp. butter

Preheat the oven to 400 degrees. Pick over the crab to remove any trace of shell on cartilage. Heat the oil in a skillet and add the onions, shallots, carrots, and green onions or scallions. Cook, stirring, until the mixture is wilted. Add the tomatoes and cook until slightly thickened. Pour in the brandy and ignite it. Add the sherry, fish broth or clam juice, tarragon, 2 tablespoons of the parsley, salt, pepper, and hot pepper flakes. Cover and simmer 10 minutes. Add the crab meat and cook, uncovered, 5 minutes. Divide the mixture into 6 to 8 scallop shells or crab shells. Sprinkle with bread crumbs and the remaining 2 tablespoons of parsley. Dot with the butter and bake 10 minutes. If necessary, run the shells under the broiler to brown slightly. Yield: 6 to 8 servings.