Crab Muffins (AKA: Crab Stuffins!)

Crab Muffins (AKA: Crab Stuffins!): Submitted by: Vickie | Date Added: 15 Apr 2016 Ingredients:

1-lb crabmeat, picked & drained
1/2 c onion, finely chopped
1/2 c celery, finely chopped
2 eggs, beaten
1 t yellow mustard
1 t Worcestershire sauce
8-10 slices of white bread, crumbled
1 T butter
Seasonings to taste: Salt, pepper, celery salt, garlic powder, etc.)

Cooking Instructions:

In skillet, melt butter; Stir in onion & celery. Saute for about 4 minutes, or until onion is translucent.

In large bowl, combine crab, egg, celery & onion mixture, Worcestershire & mustard.

Gently fold in bread crumbs, a little at a time. (Tip: If too dry add a little melted butter or chicken stock.) Mixture should resemble a moist stuffing, thus the name "Stuffins".

Using a Pam sprayed muffin pan, fill each muffin cup 2/3 full. Bake at 350 degrees for 40 minutes, or until an inserted toothpick comes out clean.

(Cook's Note: These muffins will freeze well for about 6 months! These are great for Brunch or dinner, as well as for an appetizer! As always...adjust seasonings to your taste. I usually use a dash of celery salt & garlic powder in all my stuffing mixtures. Melted butter and/or chicken stock to moisten the stuffing is also one of my trade secrets!)