Baked crab in shells

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 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

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