| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Seafood |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Crab meat; pref. backfin |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 3/4 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1 |
|
Egg; hard-cooked, sieved |
| 6 |
|
Drops Worcestershire sauce |
| 1 |
tb |
Mayonnaise |
| 1/2 |
ts |
Mustard, dry |
| 1/2 |
ts |
Parsley flakes |
| 1/4 |
ts |
Seafood seasoning |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
c |
Margarine; melted |
|
|
Pimiento; for garnish |
INSTRUCTIONS
Remove cartilage from crab meat; put crab meat in a large mixing bowl. Melt
2 tablespoons margarine over low heat; add flour, stirring to make a paste.
Add milk; cook slowly, stirring constantly, until sauce is thickened. Set
aside 6 tablespoons white sauce. Add remaining sauce to crab meat in bowl,
along with raw egg, hard-cooked egg, Worcestershire sauce, mayonnaise,
mustard, parsley flakes, seafood seasoning, salt and pepper; mix gently but
thoroughly. Put crab meat mixture into 6 baking shells or ramekins; top
each shell with bread crumbs, melted margarine and reserved white sauce.
Add pimiento strips for garnish. Bake in preheated 350 F. oven 20 minutes,
or until browned on top.
Posted to MC-Recipe Digest V1 #160
Date: Fri, 19 Jul 1996 18:31:47 -0400
From: CookieTstr@aol.com
Recipe By :
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”