Close
Photo: Photography / Jennifer Causey, Styling / Ruth Blackburn / Audrey Davis
Active Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:6Yield:6 servings
Active Time:15 mins
Active Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large eggs2poundscooked fresh crab meat1 cup chopped scallions, including green tops (5 whole)1 cup chopped ripe tomatoes, (1 large)¼cupchopped fresh parsley1 stalk celery, minced2clovesgarlic, minced1 1/2 teaspoons minced habanero, (Scotch bonnet) or 1 tablespoon minced jalapeño peppers½teaspoonsalt¼teaspoonfreshly ground pepper½cupdry breadcrumbs, divided
Cook Mode(Keep screen awake)
Ingredients
2large eggs
2poundscooked fresh crab meat
1 cup chopped scallions, including green tops (5 whole)
1 cup chopped ripe tomatoes, (1 large)
¼cupchopped fresh parsley
1 stalk celery, minced
2clovesgarlic, minced
1 1/2 teaspoons minced habanero, (Scotch bonnet) or 1 tablespoon minced jalapeño peppers
½teaspoonsalt
¼teaspoonfreshly ground pepper
½cupdry breadcrumbs, divided
DirectionsPreheat oven to 350°F.Beat eggs lightly in a medium bowl. Stir in crab meat, scallions, tomatoes, parsley, celery, garlic, chiles, salt, pepper and 1/4 cup breadcrumbs. Spoon into six well-washed crab shells or six 1 1/3-cup ramekins. Sprinkle the remaining 1/4 cup breadcrumbs evenly over the tops.Place the crab shells or ramekins on a baking sheet and bake until the tops are golden brown and the custard has set, about 30 minutes. Serve hot.EquipmentSix 1 1/3-cup ramekinsOriginally appeared: EatingWell Magazine, September/October 1991; updated November 2021
Directions
Preheat oven to 350°F.Beat eggs lightly in a medium bowl. Stir in crab meat, scallions, tomatoes, parsley, celery, garlic, chiles, salt, pepper and 1/4 cup breadcrumbs. Spoon into six well-washed crab shells or six 1 1/3-cup ramekins. Sprinkle the remaining 1/4 cup breadcrumbs evenly over the tops.Place the crab shells or ramekins on a baking sheet and bake until the tops are golden brown and the custard has set, about 30 minutes. Serve hot.EquipmentSix 1 1/3-cup ramekins
Preheat oven to 350°F.
Beat eggs lightly in a medium bowl. Stir in crab meat, scallions, tomatoes, parsley, celery, garlic, chiles, salt, pepper and 1/4 cup breadcrumbs. Spoon into six well-washed crab shells or six 1 1/3-cup ramekins. Sprinkle the remaining 1/4 cup breadcrumbs evenly over the tops.
Place the crab shells or ramekins on a baking sheet and bake until the tops are golden brown and the custard has set, about 30 minutes. Serve hot.
Equipment
Six 1 1/3-cup ramekins
Originally appeared: EatingWell Magazine, September/October 1991; updated November 2021
Rate ItPrint
Nutrition Facts(per serving)200Calories3gFat10gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
