Chesapeake Deviled Crab

1 can MILLER’S SELECT or SEA FARE CLAW CRAB MEAT (drained)
1 tbsp. each onion, bell pepper and celery (minced)
2 tbsp. unsalted butter (melted)
1 tbsp. all purpose flour
1/3 c. milk
1 egg (beaten)
1 tsp. each lemon juice and Dijon mustard
Dash Worcestershire sauce
1 tbsp. parsley (chopped)
pinch cayenne pepper
Sea salt and black pepper (to taste)
1 tbsp. dry sherry (optional)
1/3 cup fine bread crumbs (divided in half)
Chesapeake Bay Seasoning and butter to top
4 clean crab shells or ramekins (lightly buttered)
 
Preheat oven to 375° F. Sauté onion, bell pepper and celery in butter until tender, about 3 minutes. Blend in flour and cook for 2 -3 minutes. Gradually add milk, bring to a simmer, stirring constantly until thick, remove from heat. Beat 1 egg and add lemon juice, mustard, Worcestershire sauce, parsley, cayenne, salt, pepper and sherry. Add egg mixture to the cream sauce. Gently blend crab meat and half of the fine bread crumbs into the cream sauce. Divide the crab mixture among the buttered crab shells or ramekins. Top with the remaining bread crumbs, sprinkle with Chesapeake Bay Seasoning and dot with butter. Bake in a preheated oven at 375 degrees for 15-20 minutes or until golden brown. Serve immediately.