1 lb. PanaPesca® Crabmeat
1/4 cup green pepper, de-ribbed and finely diced
1/4 cup yellow onion, finely diced
1 cup celery, finely diced
1 tbsp Worcestershire Sauce
1 lb. cubed, day-old bread
handful of chopped, fresh herbs: thyme, tarragon, parsley
1 1/2 cup fish stock
1 cup mayonnaise
Salt and freshly ground pepper
1/2 cup grated Gruyère cheese.
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Combine bread and herbs, soften with enough stock to moisten only. Add remaining ingredients, mix and divide equally into buttered scallop shells or ramekins. Sprinkle liberally with cheese. Wrap individual shells/ramekins, or store mixture in sealed container; can be refrigerated for 3 days before serving.
Bake individual shell/ramekin 350ºF for 12-15 minutes.
Serve piping hot.
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Yield: 3-4 servings
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