Instructions: Melt the butter in a 2-quart pan over medium-high heat. Add the onion and cook, stirring once or twice, until the onion is soft, about 3 minutes. Pour in the coconut milk and rice wine and heat to simmering. Reduce the heat, add the crab, sesame oil and pepper and mix lightly. Cook just until the crab is heated through. Taste and add salt if necessary.

For the Dish: Preheat the broiler and place the rack 4 to 6 inches from the heat.

Dust the crab shells, if using, with cornstarch to coat the insides lightly. Spoon the hot crab mixture into the shells. Brush the tops with the beaten egg. Sprinkle 2 tablespoons of the panko over the filling in each shell. Broil until golden brown, about 2 minutes. Serve hot.

This recipe yields 4 servings.

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