2 lb. lump crab meat
8 slices bread, cubed and toasted
2 c. milk
2 eggs, beaten
4 lg. celery ribs, chopped
12 shallots or scallions, chopped
1/2 tsp. thyme
2 tbsp. parsley, finely chopped
Sm. clove garlic
1 stick butter

Soak bread cubes in milk and egg. Saute all vegetables in butter. Add crab meat to the combined mixtures of bread and vegetables. Fill shells and top with buttered bread of Ritz crumbs. Bake for 20-25 minutes at 350 degrees.