The Pioneer Woman Tasty Kitchen
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Baked Crab Supreme

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Level: Intermediate

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Description

Lovely baked crab that can be eaten as-is or used as a filling for mushrooms or even shrimp!

Ingredients

  • ½ pounds Lump Crab Meat (canned Or Fresh Steamed)
  • 1 cup Bread Crumbs, Plus Additional For Topping
  • 1 whole Medium Onion, Finely Chopped
  • 1 whole Hard Boiled Egg, Peeled And Chopped
  • ½ cups Half-and-half Or Cream
  • ½ whole Green Pepper, Finely Chopped
  • 1 clove Garlic, Minced
  • 2 whole Raw Eggs
  • 1 Tablespoon Vinegar
  • ¼ teaspoons Dried Thyme
  • Salt
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Butter

Preparation

Preheat oven to 350 F. Lightly grease four 6-ounce ramekins; set aside.

In a bowl, mix together all ingredients except for oil and butter. Set it aside.

Heat the butter and oil in a large skillet over medium heat. Once it’s hot add the crab mixture and heat it for about 10 minutes, stirring almost constantly to prevent the eggs from scrambling.

Divide into prepared ramekins. You can put the ramekins on a baking sheet if desired. Top each ramekin with additional breadcrumbs as desired. Bake for 10 to 15 minutes or until breadcrumbs are browned.

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