Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Crabmeat 1 tb Melted butter
1/4 ts Mustard 1 ea Egg, separated
1/4 ts Nutmeg Salt and pepper
1/4 ts Mace 1/2 c Wine or sherry flavoring
2 ea Cloves Cracker crumbs

Add the seasoning to the crabmeat, stir in the melted
butter and the beaten egg yolk. Add the cooking sherry and
season to taste with salt and pepper. Fold in the stiffly
beaten egg white. Fill the crab-backs or put into a buttered
baking dish, sprinkle with cracker crumbs and bake in a
moderate oven (350) for half an hour.
++Mrs. E.H. Sparkman
From: 200 Years of Charleston Cooking 1930
Shared By: Pat Stockett

Submitted By PAT STOCKETT On 11-15-95

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