Crusty Crustacean Bread -

2 packages active dry yeast

3/4 cup milk -- lukewarm

105?F to

1/4 cup sugar

3 tablespoons melted butter

2 teaspoons salt

4 3/4 cups flour -- to

3 eggs

2 strips lemon -- about 2 inches long

2 raisins

2 cups of the flour. Mix with a wooden spoon to mix well. Beat

2 of the eggs well and add with enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 4 to 6 minutes. Place in a lightly greased bowl, turning dough to coat all sides. Cover with a towel and let rise in a warm, draft free spot until doubled in size, about 30 to 45 minutes.

Punch down dough and remove to lightly floured board for the final assembly.

12 pieces of equal size. Use eight of the dough pieces to form crab legs. Combine

2 pieces to make one crab claw and the two remaining pieces to form the other claw.

20 to 40 minutes. Preheat oven to

400?F.

10 to 15 minutes or until done. After

10 minutes check the color of the crab. If too dark cover with a tent of aluminum foil while bread continues to bake. When done remove from baking sheet and allow to cool on a wire rack.

Makes 1 large loaf of bread, suitable for a centerpiece

"Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com