Baked crab in shells
12 servings
Ingredients
| Quantity | 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 |
Directions
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