Deviled crab ramekins

 
                           Deviled Crab Ramekins
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Casseroles                       Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        crab meat -- canned
    2                    hard-boiled eggs
    3      tablespoons   margarine -- melted
    2                    eggs -- separated
      1/4  teaspoon      salt
      1/8  teaspoon      mustard
    2      tablespoons   vinegar
    1      dash          cayenne pepper -- to taste
                         soft bread crumbs
 
      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.
 
 
 
 
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 NOTES : Optional: Add chopped green onions, or substitute 1 tablespoon 
        lemon juice for the vinegar.