The Portuguese santola is a hard-shelled crab with tender, sweet meat.

1/4 cup mayonnaise or salad dressing
1/4 cup whipping cream
2 tablespoons tawny port wine
1 tablespoon capers
1 tablespoon diced pimentos
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 pound lump crabmeat, cartilage removed
2 tablespoons dry bread crumbs
1 teaspoon butter or margarine, melted
Snipped parsley
Lemon wedges

Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in medium-size bowl. Gently stir in crabmeat. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.

Mix bread crumbs and margarine; sprinkle over crab mixture. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.

Sprinkle with parsley, and serve with lemon wedges.