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

Serve them with a remoulade sauce or tartar sauce.

See Also

Crab Imperial Casserole

Crabby Bites

Crab-Stuffed Mushrooms

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

• Prep Time: 0 minutes
• Cook Time: 45 minutes

• Total Time: 45 minutes

Preparation

In a skillet over medium heat melt the butter; stir in the onion and celery. Sauté the vegetables for about 4 to 5 minutes, or until the onion is wilted and translucent.

In a large bowl mix crab meat with beaten eggs, the 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.

Serve with remoulade or tartar sauce.

Shared by Dreama.

 

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