Crab Coquille: The Best Crab Coquille Recipe from Cook'n

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	Crab Coquille

Serves: 6

   2 tablespoons butter or margarine, melted
   1 1/2 cups bread crumbs soft
   1 cup mayonnaise real
   1/3 cup celery minced
   1/4 cup swiss cheese finely shredded (1 oz.)
   1/4 cup sherry
   1 tablespoon parsley chopped
   1 clove garlic minced
   1/2 teaspoon paprika
   Pinch white peppers
   2 6-ounce packages frozen crab meat thawed and drained
   Fresh parsley sprigs

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Lightly oil six ovenproof shells or individual shallow baking dishes. Set in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a small bowl, mix butter or margarine with 1/2 cup of the bread crumbs; set aside. In a medium bowl, mix remaining 1 cup crumbs, mayonnaise, celery, cheese, sherry, parsley, garlic, paprika and pepper until well blended.

Cut crab meat into 1/2 -inch pieces and stir into mayonnaise mixture. Lightly spoon into shells or baking dishes and sprinkle buttered crumbs on top. Broil 6 inches from heat source for 2 to 4 minutes or until golden brown and bubbly.

Garnish with parsley and serve immediately.

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