Stuffed Crab(Serves 4 To 6)

Preheat oven to 425°.

Rinse and thoroughly drain crabmeat to remove excess salt. Melt 5 tablespoons of butter in a heavy skillet over low heat. Add bell pepper, onion, celery and garlic. Saute, stirring frequently, until tender.

Stir in crabmeat, cayenne and pepper.

Stir in 2/3 cup of the bread crumbs.

Blend well and correct seasonings.

Grease scallop shaped baking shells or an 8 x 8-inch Pyrex baking dish with ample butter.

Add crab mixture.

Mix remaining 1/3 cup bread crumbs with the parsley. Sprinkle crumb mixture over the crab. Sprinkle with paprika and dot with 5 teaspoons of butter.

Cut into small pieces.

Bake 20 minutes and serve hot.