• 1 pound fresh lump crabmeat
  • 1 large egg
  • 2 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 tablespoons granted fresh onion
  • 2 tablespoons cream or mayonnaise
  • 1 to 2 tablespoons bourbon whiskey
  • 1 cup fresh bread crumbs
  • 1/4 cup melted butter
  • 1/2 cup chopped parsley
  • Directions

    Pick over crabmeat and put in large bowl. Boil egg 2 minutes until fully firm but still soft enough to mash. With hand beater or broad-tined fork, mash egg with mustard, Worcestershire sauce, pepper, salt and onion. Add to crabmeat. Add cream or mayonnaise. Add whiskey to taste. Fill shallow shells or ramekins with mixture. Top with buttered bread crumbs. Bake at 375 degrees for 20 minutes. Sprinkle each dish with chopped parsley. This is good as a first course alone or as a main course served with rice sweet slaw and stewed tomatoes.

    Serves 6

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