Yield: 12 servings
|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|
|8 slices||Bread, toasted and crushed|
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