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We started with two 2 lb Dungeness crabs, which were then cleaned and cracked, resulting in about 1 1/4 pounds of lump crab meat.
Ingredients
1 lb lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
1/2 cup chopped shallots
1 teaspoon kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of sweet paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
1 teaspoon lemon zest
1/4 teaspoon Tabasco
2 Tbsp chopped fresh parsley
About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
2/3 cup fresh bread crumbs
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