4 tablespoons unsalted butter
3 celery ribs, strings removed and diced
1/2 medium green bell pepper, diced
1/2 medium yellow onion, diced
1 pound canned lump crab meat (see Cook's Note)
1 pound canned crab claw meat
1 1/2 cups heavy cream
Juice of 1 lemon
1 tablespoon Worcestershire sauce
2 teaspoons chili sauce, such as Heinz chili sauce
1 teaspoon Creole seasoning, such as Tony Chachere's
1 teaspoon hot sauce, such as Tabasco
1 teaspoon freshly ground black pepper
1 cup crumbled corn bread
Grated Parmesan, for sprinkling
Lump crab meat has a sweet flavor and often comes in large chunks while claw meat has a stronger taste and a finer texture. If no claw meat is available, you can substitute an equal amount of lump crab meat. If you don't have 2 3/4-inch tartlet pans you can bake off the stuffing in a baking dish, though it would be more of a side dish than an appetizer; you can also halve the recipe and bake the stuffing in 12 tartlet pans. The stuffing can be turned into crab cakes by placing mounds (3 tablespoon each) on a greased foil-lined baking sheet about 1 inch apart. Sprinkle each with Parmesan and broil on the middle oven rack until browned, 5 to 6 minutes; turn the crab cakes over and brown the other sides for an addition 5 to 6 minutes.
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