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Crab Muffins




Source of Recipe


RC


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