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Baked Crab with Port
(Santola ao Porto)

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



  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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