Crab and Country Ham
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Traditional Southern-style fare! INGREDIENTS
6 to 8 very thin slices of country ham, cooked
1 pound backfin crabmeat
1/2 teaspoon dry mustard
1/2 teaspoon thyme
1 or 2 lemons
About 1/4 cup butter, melted
Salt and pepper, to taste
Cayenne pepper, to tasteGrease with butter a shallow oven-proof dish. Line dish with cold, cooked slices of country ham, making sure bottom and sides are covered.
Mix crabmeat in a bowl, being careful not to break up the lumps, with mustard and thyme; then add salt, pepper, and cayenne pepper to taste. Spread crabmeat over ham slices.
Sprinkle all over the the juice squeezed from the lemons and then pour the melted butter all over.
Place under the broiler until crab is slightly brown and bubbly, and ham is warmed through. Serve immediately.
Makes 6 to 8 servings