• ½ cup crushed up oyster crackers
• 2 tablespoons softened butter
• 2 tablespoons heavy cream or evaporated milk
• 1 egg
• 1 teaspoon Old Bay
• 2 teaspoons Worcestershire sauce
• 1 cup of really good mayonnaise
• 1 pound Maryland crabmeat picked over for shells. Backfin is great.
• 8 2.5 oz scallop shells, cleaned and dried
• paprika

Preheat the oven to 350 degrees.

In a large bowl combine the breadcrumbs, butter, cream, egg, Old Bay, Worcestershire, and ½ cup of the mayonnaise. Mix well. Gently fold in the crabmeat and form the mixture into 8 parts. Avoid over mixing.

Arrange the scallop shells on a sheet pan. Load each shell with a mound of crabmeat, being careful not to over pack. Spread the remaining ½ cup of mayonnaise over the crab mounds until it is completely covered. Sprinkle generously with paprika. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.

Makes 8 servings