another fresh seafood idea

• 1 pound backfin crabmeat
• 1 egg, beaten
• ¼ cup mayonnaise
• ¾ teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ¹⁄₁₆ teaspoon dried thyme
• ¹⁄₁₆ teaspoon dried oregano
• ¹⁄₁₆ teaspoon ground mustard
• ¼ teaspoon Tabasco sauce
• 1 teaspoon dried parsley flakes
• paprika

Remove any shell or cartilage from crabmeat. In a large bowl, mix egg, mayonnaise, Worcestershire, salt, thyme, oregano, mustard and Tabasco. Gently mix in crabmeat. Place in a lightly greased 1-quart casserole. Sprinkle with parsley and paprika. Bake at 350° F until mixture is lightly browned and bubbly, about 25 minutes.

Contributed by Joyce Taylor.   Order the book: Mariner’s Menu: 30 Years of Fresh Seafood Ideas