| 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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