Summertime inspires seafood cuisine concepts. Whether you are at the beach or at home under the A/C, crabmeat is available. For a stunning design and seasonal taste, try my deviled crab. First, it is not necessary to stuff deviled crab back into a shell. Deviled crab can be placed into individual ramekins or plated in the shape of a crab with 2 crab claws topping off the oval shape. The fun and flavor are sourced in the stuffing. Begin with the “holy trinity” sauté of chopped onions, chopped bell pepper and chopped celery cooked in butter. Prepare the fresh breadcrumbs by toasting fresh bread (about a slice per person). Run the toast through the food processer to create the breadcrumbs. Set aside. Into the sauté pan, add fresh crabmeat. Don’t overcook the crabmeat. The idea is for the crabmeat to absorb the flavors. Adjust the seasoning with a touch of red pepper, salt, and chopped parsley. Then, add the breadcrumbs, a little at a time, because you don’t want to overwhelm the crabmeat. Stuff the mixture into individual ramekins or one large casserole dish. Top with fresh Parmesan cheese and bake to serve hot. It may be hot outside; however, your home can be the “coolest” seaside café in the middle of July. © Kelly McBride Loft