CRAB MEAT MUFFINS

1 lb. of crab meat
1 egg
2 Tbsp. minced parsley
1 Tsp. minced chives
1 Tsp. dry mustard
1 Tsp. Worcestershire sauce
2 Tbsp. mayonnaise
salt and pepper
3/4 cup of cracker meal
1/2 cup of canned milk

Optional caper sauce:
2 Tbsp. of butter
1 Tbsp. flour
1 cup of chicken broth
1 Tsp. of lemon juice
3 Tsp. of capers with the juice
salt and pepper
1 Tbsp. of sour cream

Flake 1 lb. of crab meat and mix with 1 well beaten egg, 2 Tbsp. minced parsley, 1 Tsp. each of minced chives, dry mustard and Worcestershire sauce, 2 Tbsp. mayonnaise and salt and pepper to taste. Mix 3/4 cup of cracker meal with 1/2 cup of canned milk and add this to the crab mixture. Fill muffin tins 1/2 to 3/4 full and bake in a 400′ oven for 15 minutes or until golden brown. Serve as snacks or with caper sauce.
CAPER SAUCE
Melt 2 Tbsp. of butter. Add 1 Tbsp. flour and smooth with 1 cup of chicken broth.
Add 1 Tsp. of lemon juice, 3 Tsp. of capers with the juice, and salt and pepper to taste. Simmer for just 5 minutes. Remove from fire and add 1 Tbsp. of sour cream.