Deviled Crabs

Preheat the oven to 350° F.

In a large skillet, melt the butter over medium-high heat. Add the tasso, and cook, stirring, for 2 minutes. Add the onions, bell peppers, and celery leaves, and cook, stirring, for 3 minutes. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Add the salt, black pepper, cayenne, Worcestershire, lemon juice, and Tabasco, and stir well. Add the crabmeat and parsley, gently stir to combine, and cook for 3 minutes. Remove from the heat.

In a bowl, combine the cubed bread and shrimp stock. Let sit until the bread absorbs the stock. Add the egg and mix well. Add to the crabmeat mixture and stir to combine.

In a small bowl, combine the breadcrumbs, oil, and Essence.

Lay the crab shells on a large baking sheet. Spoon the mixture into the shells and sprinkle with the seasoned breadcrumbs. Bake for 15 minutes. Remove from the oven and sprinkle cheese over each crab shell. Bake until hot, golden brown, and the cheese is bubbly, 8 to 10 minutes.

Remove from the oven and serve hot.