Crab Stuffing or Deviled Crab

1 lb. fresh crab meat

42 saltines crackers (1 sleeve)

1 stick butter, melted

1 Tbsp. prepared mustard

1 Tbsp. catsup

3 Tbsp. mayonnaise

2 eggs, beaten

1 Tbsp. lemon juice

Worcestershire sauce, Tabasco, and garlic powder to taste

2 Tbsp. cream or Half ‘n Half

1 (4 oz.) jar pimentos (optional)

Cayenne pepper

Reserve one third of the melted butter.  Mix remaining ingredients lightly, except Cayenne pepper.  Spoon mixture into baking dish or use to stuff flounder or other fish.  Brush rest of butter over top and sprinkle lightly with cayenne pepper.  Bake for 30 min. at 375 degrees.

The recipe is reputed to be the recipe for crab stuffing from the old St. Marks Cafe.  We have used it to stuff many, many flounder gigged in the canal and bay at St. George Island by family members, mostly by Michael or Adam.  It’s always delicious.