Muffin Recipe with Crab

Crab Muffins

2 cups lump crab meat
¼ cup butter
½ cup shallots, minced
2 cloves garlic, pressed
1 ½ cups chicken broth
1 6-oz box stuffing mix
1 cup Provolone cheese, shredded
2 eggs
¼ cup lemon juice
1 cup milk

Preheat oven to 350 degrees.

Grease tins and set aside. In a skillet over medium heat, melt the butter and sauté the shallots until soft. Add the garlic and sauté about another minute. Add the broth. Bring to a boil, and remove from heat. Add the stuffing mix and blend together.

In a separate bowl, combine the eggs, lemon juice and milk, whisk or beat together with a fork until mixed. Set aside.

Combine crab and cheese with the garlic and onion mixture. Pour the egg mixture over the rest and stir together. Pour into the tins and bake about ½ hour or until tops are slightly golden.

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