Title: Red Hot Deviled Crab
Categories: Shellfish Main
Yield: 4 Servings

1	lb	Crab meat, preferably fresh (canned or frozen will do)
2		Stalks celery; finely choppd
4		To 6 green onions; finely chopped
1	md	Bell pepper; finely chopped
2	cl	Garlic; pressed
1/2		Jalapeno; finely chopped
1/4	lb	Butter or margarine
1		Sleeve saltine crackers; finely crushed
2	tb	Worcestershire sauce
3	tb	Hot sauce of choice
		Salt and pepper
		Crab liquor or water
		Lemon slices
1/2	c	Parsley; chopped

To prepare crab for stuffing:

Parboil crabs in either salted water or crab boil just long enough to kill. Remove the shell by placing your right thumb on top of crab;s right swimmer (flat back leg) and the left thumb under the right tip of the crab's shell. Press up with your left thumb and down with your right thumb to remove the shell. Discard the lungs and stomach. Break body in half. Pull out each swimmer and claw separately and pry out any remaining meat with a knife. Wash and scrub shells thoroughly and reserve. Ice the crab meat until you use it.

Red Hot Deviled Crab:

Drain crab meat if canned or frozen. In heavy skillet over low flame, saute vegetables in butter, cover, and simmer 15 to 20 minutes, until tender. Stir in crackers until they become moist and absorb the butter thoroughly. Add crab meat and mix well. Season with Worcestershire sauce, hot sauce, salt and pepper to taste; but be careful not to use so much black pepper that it overpowers the taste of the crab meat. Add crab liquor or small amount of water to make mixture moist. Spoon ito crab shells, a casserole dish or ramekins. Bake in preheated oven at 325 F degrees for 20 to 25 minutes or until bubbly. Garnish with lemon slices and parsley.

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