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PREPARATION:In a skillet over medium heat melt the butter; stir in the onion and celery. Sauté 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.
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