LARS' DEVILED CRAB

16 oz. Crabmeat (Snow crab is fine)
1 tsp Lobster or Crab soup base
3 tbsp butter
2 tbsp olive oil
1/2 large onion, finely diced (approx. 1/4 cup)
3-4 stalks of celery (including leaves) diced
8-10 fresh Serrano peppers, all seeds removed, and minced
1/3 -1/2 cup flour
1 tbsp minced fresh lemon thyme
1 tsp minced fresh Thai basil (optional)
1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice
2 tbsp Dijon mustard (or spicy brown mustard)
3-4 tbsp lemon juice
2 dashes of cayenne
1/8 tsp black or white pepper
1 egg, slightly beaten
2/3 cup fresh bread crumbs, the size of small peas
1-2 tbsp butter, for the crumbs

Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and peppers separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base.
In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano peppers and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly.
Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine.
Lightly grease a 9"x6"x2" baking dish (or individual ramekins or muffin pan) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top.
Broil for 5-7 minutes not too close to the heat or bake at 425° for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer.

When I first made this, I opened a can of white albacore tuna by mistake, but I decided to add it anyway because it had a very light flavor. Do not use tuna that is packed in oil or that has a strong flavor, or it will overpower the crab. Of course it is better with all crab meat, the fresher the better, but if you use canned crab, make sure that all liquid is drained and discarded. Crab meat in a jar is preferable to canned. At least half the crab should be fresh. Generally I use half fresh (or previously frozen King Crab leg meat) and one jar of crab meat - Flower brand imported from Thailand through San Francisco.
For the breadcrumb topping, you can melt the butter in a saucepan and add the larger breadcrumbs to combine. Then add the finer breadcrumbs and mix thoroughly before putting on top of the crab mixture. To make the breadcrumbs, I used 3-4 thick slices of sourdough bread that I cut into small squared and heated at 325° for about 12-15 minues. You do not want the bread to be completely dry. Then I put the squares in the large food process for 2-3 mintues, pulsing occasionally. It is important to have large crumbs that are not too dry in order to create the right texture for the topping. Larger crumbs will be crunchier .
If you must substitute dried thyme, reduce the amount to 1/2 tsp and add it with the Serrano peppers. Sweet basil can be substituted for Thai basil, but do not use dried basil. Thai basil gives it a tangier flavor than sweet basil but is not essential. I used it because I happened to have some growing wild next to my lemon thyme. It seems to be good about reseeding itself!
You can substitute other chilies for the Serrano peppers, but make sure they are mild or else you will have to reduce the quantity by too much and lose the roasted pepper flavor, which is what makes this dish distinctive.