Source: dLife

Baked crab meat with lots of herbs and spices.

Servings

2 tsp margarine (trans fat free)
0.5 cup fresh chopped celery
0.5 cup chopped red bell peppers
0.5 cup chopped yellow bell peppers
3 tbsp fresh tarragon , chopped
1 tsp dijon mustard
0.25 tsp black pepper , freshly ground
0.25 tsp hot red pepper flakes
2 eggs
0.33 cup light mayonnaise
1.5 tsp old bay seasoning
1.5 lb dungeoness crab meat , picked over to remove shells
1 cooking spray

1 Preheat oven to 375 degrees F.
2 In a large skillet, melt the margarine over medium heat. Add the celery, red pepper, and yellow pepper. Cook, stirring occasionally, until tender, about 4 minutes.
3 Remove from the heat and stir in the tarragon, Dijon mustard, black pepper, and red pepper flakes.
4 Whisk together the eggs and mayonnaise until smooth. Whisk in 1 teaspoon of the Old Bay seasoning. Set aside 1/3 cup of the egg mixture.
5 With your hands or a rubber spatula, gently fold the crab meat and vegetables into the remaining egg mixture, being careful not to break up the lumps of crab. Divide the mixture equally among 8 ramekins or custard cups sprayed with fat free cooking spray. Spread 2 teaspoons of the reserved egg mixture over the top of each ramekin or cup.
6 Sprinkle with the remaining 1/2 teaspoon of Old Bay seasoning, evenly distributing over each ramekin or cup. Place on a baking sheet and bake until slightly crisp on top, about 20 minutes.

For extra-crisp topping, sprinkle each serving with 2 teaspoons dry bread crumbs (1/3 cup total) before baking.