Baked Crab with Port Wine (Santola ao Vinho do Porto)

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup whipping cream
• 2 tablespoons tawny port wine
• 1 tablespoon capers
• 1 tablespoon diced red peppers
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1 scallion, with top, sliced
• 6 drops red pepper sauce
• 1 pound lump crab meat, cartilage removed
• 2 tablespoons dry bread crumbs
• 1 teaspoon butter or margarine, melted
• Snipped parsley
• Lemon wedges

Preparation

Combine mayonnaise, whipping cream, wine, capers, red peppers  mustard, salt, scallion and pepper sauce in a bowl. Gently stir in crab meat.  Divide mixture among 4 scallop baking shells or individual casseroles.

Mix bread crumbs and butter; sprinkle over crab mix. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.

Sprinkle with parsley, and serve with lemon wedges.

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