Deviled Crab - cooking recipe

Ingredients

12 live hard-shelled live blue crabs (or 2 cups-about 12 oz., flaked crab meat)
1 cup Old Bay Seasoning
2 slices bread, torn into soft crumbs
1/4 cup milk
1/4 cup butter, melted
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
1 green onion, finely chopped
coarse salt (optional)
lemon wedge

Preparation

---To Prepare Crabs---.
Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
Drain, and remove crabs.
To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
Pull off the top shell and reserve.
Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
Remove the meat from the body.
Scrub the shells with a brush and rinse before filling.
---To Prepare Filling---.
Preheat oven to 400 degrees F.
Grease the largest 6 shells (or ramekins if using crab meat with no shells).
Mix the breadcrumbs with the milk in a bowl.
Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
Spoon the filling into the shells.
Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
Serve at once with wedges of lemon.