Serious deviled crab–for you, Kimone

This recipe has been handed down. Apparently my great grandmother, who lived near West River and died years before I was born, made it just this way:

1 pound of the best crab meat–the jumbo lump if possible
1/2 cup fresh bread crumbs from good bread (like French bread)
1/2 stick butter, no substitute
1/2 cup heavy cream–the kind you whip
1/4 teaspoon dry mustard
1/2 teaspoon worcestershire sauce
Few grinds fresh pepper
Pinch of salt–not much

Wade into the crab meat with your hands and make sure it is absolutely free of any shell or other bits. Put it in a big bowl. Reserve 1 tablespoon of the butter and about two tablespoons of the crumbs. Melt the remaining butter. Combine the crab meat, the remainder of the crumbs, the remainder of the butter, the cream, and the seasonings. Toss it all together gently with a fork. Mound the mixture attractively in four ramekins or scallop shells. Brown the two tablespoons of crumbs very lightly in the one tablespoon of butter and sprinkle some over each ramekin. Bake at 425 about 15-20 minutes until the tops are very lightly brown and the crumbs have begun to look crispy.

If you happen to be me (or my mother) you would serve this with a salad of spinach, mushrooms and red onions with a little bit of oil and vinegar. Crispy French bread.  If you happen to be my grandmother (or great-grandmother) you would serve this with a salad of avocado, grapefruit, and red onions on a crisp lettuce bed with poppy seed dressing that you buy at the store. Flaky rolls.

This recipe is an absolute orgy of crab meat deliciousness, and it absolutely depends on the quality and freshness of the crab. Not to mention people tend to think you slaved for hours.

Tags: Anne Irvin, Anne Madison, crab meat, deviled crab, grandmother Lee, great-grandmother Bird