Deviled Crab Ramekins
Yield
4 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
crab meat
canned |
|
| 2 | large |
eggs
hard-boiled |
|
| 3 | tablespoons |
margarine
melted |
|
| 2 | large |
eggs
separated |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
prepared mustard
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
bread crumbs
soft |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
crab meat
canned |
|
| 2 | large |
eggs
hard-boiled |
|
| 45 | ml |
margarine
melted |
|
| 2 | large |
eggs
separated |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
prepared mustard
|
|
| 3E+1 | ml |
vinegar
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
bread crumbs
soft |
*
|
Directions
Drain crab, remove any cartilage.
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.
Beat egg whites until soft peaks form; fold into crab mixture.
Place in greased shells or ramekins; cover with bread crumbs.
Bake in preheated 350℉ (180℃). oven until firm and crumbs are brown.
