Contributed by J. Martin Green; recipe designed by his great uncle, Mart Ebberts
½ cup fine bread crumbs
½ cup cream sauce (can use cream of mushroom soup)
1 lb. crab meat
2 Tbsp. finely chopped green pepper
2 grated onions
½ cup lemon juice
1 Tbsp. chives or onion tops
1 Tbsp. prepared mustard
1 tsp. Lea & Perrins
salt to taste
dash of hot sauce
Combine this with crab meat and stir well. Fill crab shells. Spread with buttered bread crumbs and bake in hot oven for 20 minutes or until well browned. Fills 6 or 7 shells. When I freeze them, I do not cook them. I wrap then and freeze them.
Notre Dame Magazine, Summer 2002