Recipe
- 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 From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Female blue crabs, Callinectes sapidus, spawn up to 3 million eggs at a time. Throughout their early life stages, blue crabs migrate over long distances, and juveniles can live in waters with low-salt content.
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