| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Lump crabmeat; picked over |
| 1 1/2 | c | Cracker crumbs |
| 3/4 | c | Finely chopped celery |
| 3/4 | c | Finely chopped onions |
| 1/4 | c | Snipped fresh parsley |
| 2 | tb | Finely chopped sweet red peppers |
| 1 | ts | Mustard powder |
| 1/4 | ts | Ground red pepper |
| 2 | ts | Worcestershire sauce |
| 1/2 | c | Fat-free mayonnaise |
| 1 | tb | Light margarine |
| 2 | Red pepper rings; (garnish) | |
| Lemon slices; (garnish) |
INSTRUCTIONS
In a large bowl, toss the crabmeat, cracker crumbs, celery, onions, parsley, chopped peppers, mustard, ground red pepper, Worcestershire sauce and mayonnaise. Divide the mixture among six 1-cup custard cups. Dot each with the margarine and bake at 350 degrees until the tops are golden, about 30 minutes. Garnish with the pepper rings and lemon slices. Makes 6 servings. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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