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Baked Crab with Port
(Santola ao Porto)

The Portuguese santola is a hard-shelled crab with tender, sweet meat.


  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup whipping cream
  • 2 tablespoons tawny port wine
  • 1 tablespoon capers
  • 1 tablespoon diced pimentos
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 scallion, with top, sliced
  • 6 drops red pepper sauce
  • 1 pound lump crabmeat, cartilage removed
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon butter or margarine, melted
  • Snipped parsley
  • Lemon wedges


  1. Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in medium-size bowl.
  2. Gently stir in crabmeat.
  3. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.
  4. Mix bread crumbs and margarine; sprinkle over crab mixture.
  5. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.
  6. Sprinkle with parsley, and serve with lemon wedges.

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