Deviled Crab Ramekins
Submitted by jerryw
Individual crab ramekins loaded with tender crabmeat, hard-boiled eggs, and a touch of cayenne. Fluffy folded egg whites keep things light while golden breadcrumbs add crunch.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minThink of these as the elegant cousin of crab cakes, baked in individual ramekins for a presentation that looks straight out of a seafood house.
The filling is simple but clever. Mashed egg yolks create a rich, creamy base for the crab, while a splash of vinegar and a hint of mustard cut through the richness with just enough tang.
Folded egg whites make the texture surprisingly airy, and a crown of golden breadcrumbs seals the deal with a satisfying crunch on top.
Pro Tips
- Pick through the crabmeat carefully to remove any bits of cartilage or shell before mixing
- Fold the beaten egg whites gently so you don’t deflate them; this is what keeps the ramekins light and fluffy
- Use buttered breadcrumbs for a richer, more golden topping
- Serve immediately out of the oven while the tops are still crisp
Ingredients
Directions
Drain crab, remove any cartilage.
Chop hard-cooked egg whites; mash egg yolks.
Combine mashed yolks with margarine, ¼ cup boiling water, salt, mustard, vinegar and cayenne pepper.
Mix well. Stir in crab and chopped egg whites.
Beat egg whites until soft peaks form; fold into crab mixture.
Place in greased shells or ramekins; cover with bread crumbs.
Bake in preheated 350℉ (180℃). oven until firm and crumbs are brown.
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