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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This recipe is originally from an old church cookbook. It is not recommended to use reduced-fat or fat-free mayonnaise. Ingredients:
1 small onion, finely chopped |
1/4 cup diced green pepper |
3 tablespoons butter, divided |
1 tablespoon all-purpose flour |
3/4 cup milk |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/2 lb fresh crabmeat or 1/2 lb canned crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked |
1/3 cup mayonnaise |
1 dash hot pepper sauce |
2 tablespoons dry breadcrumbs |
1 dash paprika |
Directions:
1. In a small saucepan, saute the onion and green pepper in 2 tablespoons butter. Stir in flour until blended; gradually stir in the milk. Add chili powder and salt. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Remove from heat; stir in the crab, mayonnaise and hot pepper sauce. Transfer to a greased shallow 1-qt. Baking dish.
3. Melt the remaining butter and toss with bread crumbs. Sprinkle over crab mixture. Bake uncovered at 350F for 25-30 minutes or until heated through. Sprinkle with paprika.
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