Crab Meat Stuffing

• 1 lb. Phillips Crab Meat (Backfin or any other grade)
• 1 cup green pepper, chopped
• 1 Tbsp. canned pimiento, chopped
• 3 Tbsp. mayonnaise
• 2 large eggs
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. mustard powder
• 1 tsp. lemon juice
• dash hot sauce (to taste)

1. 1. Preheat oven to 350 degrees F.
2. 2. Combine all ingredients together, except crab meat, in small mixing bowl.
3. 3. Gently, but thoroughly, fold in crab meat.
4. 4. Cut pocket into fish or chicken breast for stuffing or use to stuff vegetables, such as tomatoes or mushrooms.
5. 5. Stuff 1 1/2 oz. of stuffing into the pocket of the fish or chicken.
6. 6. Bake on greased baking pan 20-25 min. for fish or 30-40 min. for chicken breast.
7. 7. Garnish with paprika and lemon wedge.
8. Serving Size (crab meat stuffing only) 43g; 50 Calories; 25 Calories from Fat; Total Fat 3g; Saturated Fat 0g; Cholesterol 60mg; Sodium 240mg; Total Carbohydrate 1g; Dietary Fiber 0g; Sugars 0g; Protein 6g

backfin, green pepper, pimiento, mayonnaise, eggs, worcestershire sauce, salt, mustard powder, lemon juice, hot sauce

Taken from www.epicurious.com/recipes/member/views/crab-meat-stuffing-1266957 (may not work)