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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

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.

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