| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Casseroles |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Crab meat — canned |
| 2 |
|
Hard-boiled eggs |
| 3 |
tb |
Margarine — melted |
| 2 |
|
Eggs — separated |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Mustard |
| 2 |
tb |
Vinegar |
| 1 |
ds |
Cayenne pepper — to taste |
|
|
Soft bread crumbs |
INSTRUCTIONS
1. Drain crab; remove any cartilage. 2. Chop hard-cooked egg whites; mash
egg yolks. Combine mashed yolks with margarine, 1/4 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.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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