INGREDIENTS

1 Pound Regular Lump Crab Meat
1 Pinch salt
2 Cups light cream
4 tsp. Butter
1 tsp. Coleman’s prepared mustard
4 tsp. Hollandaise Sauce
6 tsp. (heaping) Small capers
Italian bread crumbs

INSTRUCTIONS

Combine all ingredients in a thick aluminum pan and bring to a simmer. Add melted butter. When mixture starts to thicken, add Hollandaise Sauce (two egg yolks can be substituted). Fold lightly without using spoons or stirrers. This is to avoid breaking the crab meat lumps. When consistency is right, spoon into shell or serving dish. Sprinkle with Italian bread crumbs and then dot with small lumps of butter. Place coquille into 350 degree oven for about 5 minutes or place under a broiler until golden.