READY IN: 1hr 20minsYIELD: 1 dish
INGREDIENTS
1⁄3 cuponion, finely chopped
3⁄4 cupbutter, unsalted
3sliceswhite bread, 1/2-inch-thick, good quality, crusts discarded
1lblump crabmeat, jumbo, picked over
1egg, lightly beaten
1⁄2 teaspooncayenne
NUTRITION INFO
Serving Size: 1 (133) g
Servings Per Recipe:6
Calories: 335.7
Calories from Fat 226 g 68 %
Total Fat 25.2 g 38 %
Saturated Fat 15.1 g 75 %
Cholesterol 149.4 mg 49 %
Sodium 564.1 mg 23 %
Total Carbohydrate8 g 2 %
Dietary Fiber 0.5 g 1 %
Sugars 1 g 3 %
Protein 19.2 g 38 %
DIRECTIONS
Have 6 (5-oz shallow ramekins.
Preheat oven to 350 degrees with rack in middle.
Cook onion in butter in a small heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.
Tear bread into very small pieces, then spread in 1 layer in a shallow dish or pie plate. Pour onion and butter mixture over torn bread and let stand 15 minutes.
Add crab, egg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss.
Divide mixture among ramekins and bake until crab is just starting to brown 20 to 30 minutes. Serve immediately.
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