One of my favorite memories is the missionary circles that my mother, grandmother, and great-grandmother belonged to at church.
Sometime in the mid-60s, my grandmother’s missionary circle created a cookbook. Each page is typed individually and the book is held together by two O-rings at the top. It always feels like a homecoming to look through this cookbook and see familiar names typed under each recipe.
This recipe is by Helen Jones and she advises us that it can be used as a first course for a dinner party. That may be so, but I think it works well as an appetizer or light lunch on top of toasted baguette slices. You can even use it for individual dips for a Super Bowl party! Yummy!
2 Tablespoons butter
1/2 cup bread crumbs
1 cup 1/2 & 1/2
1/2 teaspoon dry mustard
1 pint crab meat (4-4 oz. cans)
2 eggs, beaten
Salt and cayenne pepper to taste
Tabasco sauce to taste
Mix and beat first four ingredients.
Add the remaining ingredients.
Pour into about 8 buttered shells or ramekins.
Bake at 350ºF. for about 25 minutes. Do not leave in too long or the crab mixture will dry out.
- 2 Tablespoons butter
- 1/2 cup bread crumbs
- 1 cup 1/2 & 1/2
- 1/2 teaspoon dry mustard
- 1 pint crab meat (4-4 oz. cans)
- 2 eggs, beaten
- Salt and cayenne pepper to taste
- Tabasco sauce to taste
- Mix and beat first four ingredients.
- Add the remaining ingredients.
- Pour into about 8 buttered shells or ramekins.
- Bake at 350ºF. for about 25 minutes. Do not leave in too long or the crab mixture will dry out.
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