- 6
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Ingredients
- 3 cups crabmeat (fresh or canned)
- 2 T. chopped onion
- 3 T. melted butter
- 2 T. flour
- 3/4 cup milk
- 1 T. lemon juiuce
- 1/2 T. dry mustard
- 1 t. Worcestershire sauce
- 1/2 t. salt
- Dash of black pepper
- Dash of cayenne pepper
- 3 drops hot sauce
- 1 egg, beaten
- 1 T. chopped parsley
- 1/4 cup dry bread crumbs
Preparation
Step 1
Remove any remaining shell or cartilage from the crabmeat. Cook onion in 2 T. butter until tender; blend in flour. Add milk gradually and cook, stirring constantly, until thick. Add lemon juice and seasonings. Stir a little of the hot pepper sauce into the egg; add egg to remaining sauce, stirring constantly. Add parsley and crabmeat; blend well. Place in 6 well greased individual shells or 5 ounce custard cups. Combine remaining 1 T. butter and the crumbs; sprinkle over top of the shells. Bake in a moderate oven (350), for 20 to 25 minutes, or until brown.