Zachary & Margaret Taylor's Recipes


1 lb. crab meat, well picked
1/4 lb. butter, melted
12 salted crackers, crushed
1 T. mayonnaise, beaten with 1 whole egg
1/4 tsp. dry mustard
1 tsp. freshly minced parsley
1 tsp. Worcestershire sauce
3 T. dry sherry
Salt & Pepper, to taste
Lemon wedges

Clean & butter 6 to 8 large crab backs, or shallow shells or ramekins. Over the crack crumbs, pour the melted butter, reserving some crumbs for spirnkling over the top of the crabs. Add mayonnaise which has been beaten with 1 whole eggs, the seasonings and the sherry. Mix in crab meat lightly with fork to prevent breaking the pieces. Fill the shells generously with the mixture, but do not pack down. Sprinkle with the remaining crumbs and bake at 350-degrees for about 30 minutes. Serve at once with sprigs of parsley and lemon wedges on the side.