4 eggs, separated
2 c. crabmeat
1/3 c. minced onion
2 Tbsp. butter
1 1/2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
Beat egg yolks until thick and lemon-colored; fold in
crabmeat. Saute onion in hot butter until soft. Stir in
crabmeat mixture, lemon juice, salt, mustard and pepper. Beat
egg whites until stiff peaks form but are not dry; carefully
fold in crabmeat mixture. Drop by heaping spoonfuls into hot
butter in skillet and cook on both sides until golden brown.
Makes 6 servings.
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