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Wye River Deviled Crab

• 1 cup chopped celery
• 2 small onions, chopped
• 1 teaspoon winter savory
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup melted butter
• 2 cups diced bread
• 1 egg, beaten
• 1 pound backfin crab meat

Sauté celery, onion, winter savory, salt and pepper in melted butter until the vegetables are tender. Remove sautéed vegetables from heat and stir in bread and egg. Return to low heat. Add crab meat, stirring lightly. Cook 1 minute.

Spoon mixture into lightly buttered crab shells or ramekins, dividing mixture evenly. Place crab shells on cookie sheet. Bake at 350 degrees for 20 minutes or until light brown.

Serves 6.