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Crab Muffins

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By , About.com Guide

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

Cook Time: 45 minutes

Ingredients:

  • 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

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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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
EXCELLENT APPITIZERFebruary 03, 2008By d.maria
"This recipe is excellent if you are looking for something quick, flavorful, and with just a few simple ingredients. Husband brought home canned crab I didn't know what to do with. This recipe was a very pleasant (and tasty) surprise! You won't be disappointed."

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