Emeril Lagasse's New Orleans Stuffed Crabs

Ingredients:

4 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons minced celery
2 tablespoons minced bell pepper
1 tablespoon minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon finely chopped fresh thyme leaves
Pinch cayenne
1 bay leaf
1 pound jumbo lump crabmeat, picked over for shells and cartilage
2 tablespoons minced parsley leaves
1/4 cup minced green onions
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Pinch ground black pepper
1/2 cup plus 2 tablespoons fine dried bread crumbs
1/4 cup plus 2 tablespoons heavy cream

Directions:

6 cleaned crab shells
6 pats of cold butter


In a large skillet heat the butter and, when it begins to foam, add the onion, celery, and bell pepper. Cook until softened, about 4 minutes. Add the garlic, Essence, thyme, cayenne and bay leaf and cook for 1 minute. Remove from the heat and gently fold in the crabmeat, parsley, green onions, egg, salt, cayenne, and black pepper, 1/2 cup of the bread crumbs, and the heavy cream. Stir well to combine. Transfer the crabmeat mixture to the cleaned crab shells and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Source: Now You're Cook'in