Crab Muffins

Crab Muffins

Crab muffins resemble crab cakes, with chopped celery and onion,
Worcestershire sauce, bread crumbs, and eggs.

Cook Time : 45min
Type of Prep : Bake

1 pound crab meat, cooked and drained (reserve juice)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 eggs, beaten
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
8 to 10 slices white bread, crumbled
1 tablespoon butter

In a skillet over medium heat melt the butter; stir in the onion and
celery. Saute for about 4 minutes, or until the onion is translucent.
In a large bowl mix crab, beaten eggs, celery and onion mixture,
Worcestershire sauce and mustard. Gently stir in the bread crumbs a
little at a time, until the mixture resembles a moist stuffing. If too
dry, add some of the reserved juice from crab meat.
Grease muffin pan cooking oil spray. Fill each muffin cup two-thirds
full. Bake at 350 . for 45 minutes or until an inserted toothpick
comes out clean. The crab muffins freeze well for about 6 months
without freezer burn.

Crab muffins shared by Dreama.

Source: http://southernfood.about.com/od/crabrecipes/r/bl30326p_p.htm

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