Shelly's Recipe

MARYLAND BLUE CRAB

Category: Fish and Seafood

Softened butter, for greasing ramekins
1 egg, beaten (egg substitute can be used)
2 tbsp bread crumbs
8 oz Maryland blue crabmeat
1/4 cup chopped onion
1 tsp seafood seasoning

Sauce:
1 tbsp butter
1 tbsp flour
1/2 cup low-fat yogurt
1/4 cup low-fat Parmesan
1 tsp seafood seasoning
1 tbsp chopped pimento
8 oz Maryland blue crabmeat
1/4 cup light mayonnaise
1 clove garlic, finely minced
1 tsp finely chopped onion
2 tsp lemon juice
12 tbsp chopped, cooked vegetable of choice; such as asparagus, chopped spinach or artichoke hearts

Preheat the oven to 350. Butter 12 (2 1/2-inch) ramekins or small bowls. Combine all of the appetizer ingredients. Press the mixture into the prepared ramekins, leaving a hollow in the middle of each ramekin. Bake until the edges begin to brown, about 15 minutes.

In saucepan over low heat, combine margarine and flour. When blended, add all remaining ingredients except lemon juice and vegetables. Cook until bubbly. Add lemon juice. Into center of each ramekin, place a tbsp of vegetables. Cover with approximately 2 tbsp of sauce. Bake for 5 minutes. Garnish and serve hot.