CRAB LORENZO

1 cup of rich cream sauce
2 cups of lump crab meat
onion salt
datil pepper or Tabasco sauce
1/2 cup of grated Swiss cheese (natural, not processed)
oiled crab shells or small ramkins
butter
paprika

To 1 cup of rich cream sauce, add 2 cups of lump crab meat. Taste for seasoning. Touch it up with onion salt and a dash of datil pepper or Tabasco sauce. Add 1/2 cup of grated Swiss cheese, the natural, not the processed kind. Fill oiled crab shells or small ramkins with the mixture. Top with grated cheese, drizzle with butter, sprinkle with paprika and put into a 400′ oven until well browned.