10 ounces Long Island Blue Claw crabmeat
2 hard boiled eggs
3 tablespoons melted butter
2 eggs separated
1/4 teaspoon salt
1/8 teaspoon mustard
2 tablespoons vinegar
1 dash cayenne pepper
soft bread crumbs
Chop hard cooked egg white and put aside. Mash yolks and combine with butter, 1/4 cup boiling water, salt, mustard, vinegar, and cayenne pepper. Mix well and stir in crab and chopped hard cooked egg whites. Beat egg whites until soft peaks form. Fold into crab mixture. Place in greased shells or ramekins. Cover with bread crumbs and bake in a 350F oven just until brown and firm.
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