Crab Creole

Crab Creole
(Guadeloupe and Martinique)

6 small crabs
Bread crumbs
3 canned pimientos, chopped fine
pinch of mace
1 hot red pepper, chopped, or cayenne pepper to taste
2 tablespoons chopped chervil
1 1/2 tablespoons lime juice
3 tablespoons sherry
freshly ground pepper to taste
3 cloves garlic, crushed

Remove the crab meat from the shells and chop fine. Scrub the
empty shells and reserve. Mash 1 1/2 cups bread crumbs into the
crab eat until the mixture is smooth. Add all the other ingredients
except the butter, mixing thoroughly. Stuff the reserved crab
shells with the mixture. Sprinkle lightly with bread crumbs, dot
with butter, and bake in a preheated 350 oven for 1/2 hour, or
until browned. Serves 6 as an appetizer or 2-3 as a luncheon