YES! Who does not know that Italian dish! It's breaded, though, more appropriate for chicken. It is basically made the same, but the sauce is made with broth and wine, of course with lemon and parsley. I'll make it one of these days! French cooking is more refined, I think.
Or perhaps I'll make Petits Gratins de Crabe au Vin Blanc!
!BBH
!LADY
!LUV