Deviled crab ramekins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Crab meat -- canned |
| 2 | Hard-boiled eggs | |
| 3 | tablespoons | Margarine -- melted |
| 2 | Eggs -- separated | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Mustard |
| 2 | tablespoons | Vinegar |
| 1 | dash | Cayenne pepper -- to taste |
| Soft bread crumbs | ||
Directions
1. Drain crab; remove any cartilage.
2. Chop hard-cooked egg whites; mash egg yolks. Combine mashed yolks with margarine, ¼ cup boiling water, salt, mustard, vinegar and cayenne pepper. Mix well. Stir in crab and chopped egg whites.
3. Beat egg whites until soft peaks form; fold into crab mixture.
4. Place in greased shells or ramekins; cover with bread crumbs. Bake in preheated 350-degree oven until firm and crumbs are brown.
NOTES: Optional: Add chopped green onions, or substitute 1 tablespoon lemon juice for the vinegar. Recipe By : Jo Anne Merrill