2 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
1/2 c. shallots
1/4 c. chopped parsley
1 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. cayenne pepper
Pinch of thyme
1 c. bread crumbs
1 lb. crabmeat
1/2 tsp. salt (if crabs are salty, omit salt)
1 stick butter
1 (7 oz.) bottle beer

Saute onions, celery and bell pepper in butter for 20 minutes. Stir 2 or 3 times. Add shallots, parsley, garlic powder and other spices. Saute on medium. Stir again. Add bread crumbs that are wet with beer and crabmeat. Mix well. Cook for 10 minutes. Stir 2 times. Fill shells, sprinkle with bread crumbs and top with a pat of butter. Bake until browned.