1 lb. Backfin Crabmeat
1 pinch salt & pepper
1 teaspoon lemon juice
chopped parsley
2 tablespoons mayonnaise
2 tablespoons dijon mustard
1 egg (only the whites)
Fresh chives
In a large bowl, combine the crabmeat, egg white, dijon mustard, mayonnaise and chopped parsley.
Stir and add the teaspoon of lemon juice. Season with salt and pepper.
Refrigerate for 15 minutes.
Place under brolier and broil till brown, flip and repeat.