| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
ts |
Dry mustard |
| 1 |
c |
Milk |
| 2 |
ts |
Lemon juice |
| 1 |
tb |
Minced parsley |
| 2 |
tb |
Chopped onion (optional) |
| 2 |
c |
Crabmeat |
| 1/2 |
c |
Soft bread crumbs |
INSTRUCTIONS
Make a white sauce with 3 tablespoons butter, melted in a skillet. Add
flour and mustard and stir until smooth. Add milk and stir until thick;
stir in lemon juice, parsley and onion. Fold in crab. Spoon into 6 buttered
ceramic crab shells or casserole. Mix crumbs with remaining 2 tablespoons
melted butter. Sprinkle over crab mixture just before cooking. Bake at 400
until hot and top is lightly browned, about 20 minutes. Canned king
crabmeat can be used. This is great for a luncheon. Can be made ahead.
MRS B.P. JACKSON (GEORGIA ETTA)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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