Deviled Crab

Ingredients

1 lb. jumbo lump crab meat (picked over to remove any shell bits)

1/3 c. (5 1/3 T.) melted butter

4 T. Durkee's Famous Sauce (or good-quality purchased honey mustard sauce)

1/2 t. salt

pinch ground red pepper

1/2 t. ground dry mustard

juice of half a lemon

2 egg yolks

1/2 c. cracker crumbs (I used original flavor Goldfish crackers)

2 egg whites, beat to stiff peaks

6-8 large shells or 6-8 oven-safe dishes (like ramekins) for baking

Instructions

Preheat oven to 375 degrees. Adjust oven rack to center position.

Place the crab meat in the bottom of a large glass bowl. In a separate bowl, whisk together the melted butter, Durkee's Sauce (or honey mustard) salt, red pepper, dry mustard, lemon juice and egg yolks. Pour the dressing mixture over the crab and gently fold together with a spatula.

Sprinkle the cracker crumbs evenly over the crab mixture.

Beat the egg whites until stiff peaks form. Add the egg whites to the crab and cracker mixture and gently fold everything together with a spatula until well combined.

Spray the shells or oven-safe dishes lightly with cooking spray. Evenly divide the deviled crab between the six or eight baking vessels.

Place the shells (or dishes) on a sheet pan and bake for 20 minutes. Remove from oven and serve immediately as a first course.