Deviled Crab Ramekins

10 ounces crab meat -- canned

2 hard-boiled eggs

3 tablespoons margarine -- melted

2 eggs -- separated

1/4 teaspoon salt

1/8 teaspoon mustard

2 tablespoons vinegar

1 dash cayenne pepper -- to taste

soft bread crumbs

1. Drain crab; remove any cartilage.

2. Chop hard-cooked egg whites; mash egg yolks. Combine mashed yolks

with margarine, 1/4 cup boiling water, salt, mustard, vinegar and cayenne pepper. Mix well. Stir in crab and chopped egg whites. 3. Beat egg whites until soft peaks form; fold into crab mixture.

4. Place in greased shells or ramekins; cover with bread crumbs. Bake

in preheated 350-degree oven until firm and crumbs are brown.