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  • 3 Tbsp Butter
  • 2 Tbsp Minced green pepper
  • ¼ cup Flour
  • ¾ tsp Dry mustard
  • ¼ tsp Salt
  • ¾ tsp Worcestershire sauce
  • 1/8 tsp Paprika
  • 1/8 tsp Pepper
  • 1 ½ cups Milk
  • 2 Tbsp Dry sherry
  • 2 Egg Yolks
  • 12 oz Crabmeat


Servings 8
Cooking time 25mins


Step 1

oven temp-350

In 2 quart saucepan over medium heat, melt butter; add green pepper; cook until tender, about 5 minutes. Stir in flour, mustard, salt, Worcestershire sauce, paprika & pepper until well blended. Continue cooking & slowly add milk & sherry, stirring constantly, until sauce thickens & comes to a boil. Remove saucepan from heat. Meanwhile, preheat oven to 350 degrees.
In cup, beat egg yolks slightly; stir in ¼ cup hot sauce until blended. Slowly pour egg mixture back into saucepan, stirring rapidly to prevent lumping. Fold in crabmeat.
Pour mixture into greased 1 ½ quart casserole. Bake 25-30 minutes until mixture is hot.

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