In a skillet over low heat melt
the butter, add the onion, yellow pepper, fennel
, and garlic.
Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
Preheat oven to 375 degrees F.
When cooled add crab meat, mayonnaise, lemon zest
, lemon juice
, tarragon, parsley
, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot
, 1 chopped yellow onion
, and 1 chopped celery
stalk boiled with 1/2 teaspoon each black peppercorns
seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach