| 0.25 lb | Butter |
| 0.5 cup | Shallots, minced |
| 1.0 cup | Pepper, Bell, mixed colors, minced |
| 0.25 cup | Flour, all-purpose |
| 2.0 cup | Cream, Half-and-half |
| 0.5 cup | Wine, Sherry, dry |
| dash | Tabasco |
| 2.0 each | Egg, large |
| 0.5 cup | Cream, Heavy |
| 2.0 lb | crab meat |
| 0.25 cup | Parsley, chopped |
| 1.0 tsp | Lemon Rind, grated |
| 2.0 cup | Bread crumbs, dried |
| 1.0 tsp | paprika |
| 4.0 TBSP | Butter |
| 0.75 cup | Cheese, Parmesan, grated |
Assemble your ingredients.
Pick over the crab meat.
Melt the butter in a large pan. Add the peppers and the shallots.
Saute briefly till tender.
Add the flour and stir. Cook briefly and then add some salt, pepper, and the half and half.
Whisk while bringing to a boil.
Simmer for 5 minutes. Remove from heat and stir in the tabasco and sherry.
In a separate bowl, beat the eggs. Slowly add the heavy cream. Slowly add this mixture to the shallot, pepper, cream mixture, whisking as you add.
Stir well.
Add the parsley, paprika, lemon rind, and cheese.
Mix well.
Fold the crab meat into the sauce and spoon into well-buttered ramekins. Smooth the top, sprinkle with breadcrumbs and then paprika. Drizzle some melted butter on top.