Yield: 12 servings
Measure | Ingredient |
---|---|
1 pounds | Lump or flake crabmeat, drained |
1 small | Green pepper, finely chopped |
2 tablespoons | Chopped fresh parsley |
½ cup | Chopped onion |
1 cup | Finely chopped celery |
4 \N | Hard-cooked eggs, chopped |
1 tablespoon | Worcestershire sauce |
3 tablespoons | Butter or margarine |
¼ cup | All-purpose flour |
¼ teaspoon | Salt |
1 cup | Milk |
8 slices | Bread, toasted and crushed |
1 cup | Mayonnaise |
Combine first 7 ingredients in a large mixing bowl; mix well, and set aside.
Melt butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth. Cook 1 minutes, stirring constantly.
Gradually add 1 cup milk: cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce from heat.
Spoon sauce into crabmeat mixture, mixing well. Add toast crumbs, reserving ¼ cup; mix well. Stir in mayonnaise.
Fill 12 crab shells or 6-ounce custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top. Bake at 400 F. for 20 minutes.
Serve immediately. Yield: 12 servings.
Shared By: Pat Stockett