Deviled crab ramekins

Yield: 4 servings

Measure Ingredient
10 ounces Crab meat -- canned
2 \N Hard-boiled eggs
3 tablespoons Margarine -- melted
2 \N Eggs -- separated
¼ teaspoon Salt
⅛ teaspoon Mustard
2 tablespoons Vinegar
1 dash Cayenne pepper -- to taste
\N \N Soft bread crumbs

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

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