Ingredients
1/2 cup mayonnaise1 tablespoon lemon juice2 teaspoons sugar1 teaspoon seafood seasoning1-1/3 cups refrigerated shredded hash brown potatoes1 cup smoked sausage, chopped1 can (8 ounces) jumbo lump crabmeat, drained1/4 cup chopped roasted sweet red peppers6 large eggs1/2 cup heavy whipping cream2 teaspoons Louisiana-style hot sauce1/2 teaspoon salt6 bacon strips, cooked and crumbled1/4 cup thinly sliced green onions
Preparation
Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving.
Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon.
Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.
