Deviled Crab

• 1 lb. lump crabmeat, picked over
• 1 1/2 c. cracker crumbs
• 3/4 c. chopped celery
• 3/4 c. chopped onion
• 1/4 c. snipped fresh parsley
• 2 Tbsp. chopped sweet red pepper
• 1 tsp. mustard powder
• 1/4 tsp. ground red pepper
• 2 tsp. Worcestershire sauce
• 1/2 c. fat-free mayonnaise
• 1 Tbsp. light margarine
• 2 red pepper rings (garnish)
• lemon slices (garnish)

1. In large bowl, toss crabmeat, cracker crumbs, celery, onion, parsley, red pepper (chopped), mustard, ground red pepper, Worcestershire sauce and mayonnaise.
2. Divide the mixture among six 1-cup custard cups.
3. Dot each with margarine and bake at 350u0b0 until the tops are golden, about 30 minutes.
4. Garnish with pepper rings and lemon slices.

lump crabmeat, cracker crumbs, celery, onion, parsley, sweet red pepper, mustard powder, ground red pepper, worcestershire sauce, mayonnaise, light margarine, red pepper, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337369 (may not work)