Crab Imperial

By ldijoe

Ingredients

• 1 pound Maryland crabmeat (preferable backfin)
• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup milk
• 1 teaspoon instant minced onion
• 1 1/2 teaspoons Worcestershire sauce
• 1 slices white bread, cubed (crusts removed)
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice (1/2 lemon)
• 1/2 teaspoon salt
• Few dashes pepper
• 2 tablespoons margarine or butter
• Paprika, for sprinkling

Preparation

Step 1

Remove all cartilage from crabmeat. In medium-size pan, melt margarine or butter, 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 margarine or butter until lightly browned. Add crabmeat 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 degrees until hot and bubbly and lightly browned on top, 10 to 15 minutes.