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Crab & Country Ham
Crab and ham are traditional fare served all over the south.
- 6 to 8 very thin slices of country ham
- 1 pound backfin crab meat
- salt and pepper
- ½ teaspoon dry mustard
- ½ teaspoon thyme
- 1 or 2 lemons
- melted butter, about ¼ cup
Grease with butter a shallow, oven-proof dish (an oval shape is best). Line dish with cold, cooked slices of country ham, making sure both bottom and sides are covered.
Mix crab meat in a bowl with spices - salt and pepper to taste, cayenne, dry mustard, and thyme. Spread crab meat over ham slices, being careful not to break up the lumps.
Sprinkle all over with juice squeezed from lemons and then pour melted butter over all. Place under broiler until crab is slightly brown and bubbly and ham is warmed through.
Serves 6 to 8.