How To make Deviled Crab Ramekins
10 ounces crab meat -- canned
2 hard-boiled eggs
3 tablespoons margarine
melted
2 eggs :
separated
1/4 teaspoon salt
1/8 teaspoon mustard
2 tablespoons vinegar
1 dash cayenne pepper -- to taste
soft bread crumbs
1. Drain crab; remove any cartilage.
2. Chop hard-cooked egg whites; mash egg yolks. Combine mashed yolks
with margarine, 1/4 cup boiling water, salt, mustard, vinegar and cayenne pepper. Mix well. Stir in crab and chopped egg whites. 3. Beat egg whites until soft peaks form; fold into crab mixture.
4. Place in greased shells or ramekins; cover with bread crumbs. Bake
in preheated 350-degree oven until firm and crumbs are brown.
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Growing up in New Orleans, creamy grits always made it to the table at Chef Nini Nguyen’s family gatherings. Nini puts a fluffy twist on her brother’s buttery original by folding them into whipped egg whites. The result? A cloudlike soufflé, with a doubly rich cheesiness thanks to not one, but two umami-packed cheeses. Nini’s go-to cocktail pairing for her soufflés: bubbly, citrusy Old-Fashioned Highballs starring Maker’s Mark 46® bourbon. This video is made in partnership with Maker’s Mark®. GET THE RECIPE ►►
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