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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 pound lump or flake crab meat, drained |
1 small green pepper, finely chopped |
2 tablespoons chopped fresh parsley |
1/2 cup chopped onion |
1 cup finely chopped celery |
4 hard-cooked eggs, chopped |
1 tablespoon worcestershire sauce |
3 tablespoons butter or margarine |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 cup milk |
8 slices bread, toasted and crushed |
1 cup mayonnaise |
Directions:
1. Combine first 7 ingredients in a large mixing bowl; mix well, and set aside.
2. Melt butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce from heat.
3. Spoon sauce into crab meat mixture, mixing well. Add toast crumbs, reserving 1/4 cup; mix well. Stir in mayonnaise.
4. Fill 12 crab shells or 6-ounce custard cups with crab meat mixture; sprinkle reserved toast crumbs on top. Bake at 400° for 20 minutes. Serve immediately.
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