Spicy Deviled Crab

Deviled crab is one of those classic recipes that never really gets old; a similar dish with clams is common in New England. The concept is seasoned seafood, mixed with mustard and breadcrumbs, stuffed back into its shell and baked. This recipe is Spanish-inspired, with a little fino sherry for flavor.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

• 1 lb crabmeat
• 1 cup breadcrumbs
• 1 T. dried oregano
• 1 T. smoked Spanish paprika (you can substitute regular paprika)
• 1 heaping teaspoon dry mustard
• 1 t. salt
• 1 finely chopped serrano chile (for less heat, use a jalapeno)
• 1/2 cup finely chopped onion
• 2 finely chopped garlic cloves
• 1/4 cup olive oil
• 1/4 cup milk (whole or 2 percent)
• 2 T. sherry (fino or amontillado)
• 4-6 cleaned crab shells or ramekins

Preparation:

Preheat oven to 350 degrees.

Mix all the ingredients together and let rest for 10 minutes.

Stuff the mixture loosely -- do not pack it -- into the crab shells, or if you don't have them, single-serving ramekins. You could also simply use a casserole dish, too.

Bake for 40 minutes, then serve hot with a fruity white wine such as an off-dry Riesling or a Gewurztraminer.