Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 4
1 pound crab meat, preferably backfin
1 tablespoon margarine or butter
1 tablespoon flour
½ cup milk
1 teaspoon instant minced onion
1 ½ teaspoon Worchestershire sauce
2 slices white bread, crusts removed and cubed
½ cup mayonnaise
1 tablespoon lemon juice from ½ lemon
½ teaspoon salt
2 tablespoon margarine or butter
few dashes of pepper
paprika, for sprinkling
Remove all cartilage from crab meat. In medium-size pan, melt 1 tablespoon margarine; mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire Sauce, and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt, and pepper. In another pan, heat 2 tablespoon butter or margarine until lightly browned. Add crab meat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins, or greased 1 quart casserole. Sprinkle paprika over top. Bake at 450°F until hot and bubbly and lightly browned on top, about 10 to 15 minutes.