Step 1

In a microwave-safe bowl, melt 1 tablespoon of butter. Line a rimmed baking sheet with aluminum foil. Use a pastry brush to brush the insides of 6 aluminum crab tins, crab back shells, or shallow ramekins. Set each atop the prepared baking sheet and set aside. Preheat your oven to 375°F.

Step 2

Add onion pieces and celery pieces to food processor and pulse until minced. Melt 2 more tablespoons of the butter, this time in a small sauté pan. Scrape the minced aromatics into the sauté pan along with the minced Fresno chili and hot pepper flakes. Add Kosher salt (or seasoned salt substitute) and black pepper to taste. Sauté until the vegetables are soft, 5 to 8 minutes. Remove the pan from the heat and allow to cool 10 minutes more. NOTE: if you like heat, you may add additional hot pepper flakes or double up on the Fresno chili.

Step 3

In a large bowl, combine the mayonnaise, Dijon, 1 tablespoon of the sherry, seafood seasoning of your choice, ground mace, green onion, and egg. Whisk to combine. Fold in crabmeat and cracker crumbs and mix gently to combine. NOTE: if making ahead, place plastic film over the crab mixture with the film making direct contact with the mixture so air cannot dry it out. Refrigerate up to 24 hours.

Step 4

Melt the remaining tablespoon of butter in a microwave-safe bowl. Whisk together with remaining tablespoon of sherry.

Step 5

Spoon crab mixture loosely into the shells. Replace atop the prepared baking sheet. Use a pastry brush to baste the tops of the crabs with the butter sherry sauce. ProTip: Try not to press the stuffing down. You want these loosely packed just enough to where the stuffing stays put. A loose stuffing will bake evenly and much faster.

Step 6

Bake the crab for 25 minutes or until golden. Once removed from oven, and if you have any of the butter sherry sauce remaining, use to baste the tops again and garnish if desired with minced celery leaves, minced chives, or a combination of both. Offer lemon wedges and hot sauce tableside.