all the meat from the crabs
. Wash and reserve the shells.
the garlic and anchovies
, then fry
them gently in a little of the butter for about 3 minutes. Add the vermouth
, lemon juice
and remainder of the butter, and season with the nutmeg
and a good dash
of hot pepper
sauce to taste. Stir in half of the bread crumbs
and the crabmeat. Season with salt and pepper to taste. Stir to blend
and cook for about 5 minutes. Add most of the chopped parsley.
Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill
until bubbling and brown.