Recipe - Crab Imperial

1 pound Crab meat; pref. backfin
2 tablespoon Butter or margarine
2 tablespoon Flour
Three fourths cup Milk
1 Egg; beaten
1 Egg; hardcooked, sieved
6 Drops Worcestershire sauce
1 tablespoon Mayonnaise
One half teaspoon Mustard, dry
One half teaspoon Parsley flakes
One fourth teaspoon Seafood seasoning
1 teaspoon Salt
One fourth teaspoon Black pepper
One half cup Bread crumbs
One half cup Margarine; melted
Pimiento; for garnish

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, hardcooked 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 MCRecipe Digest V1 #160

Date: Fri, 19 Jul 1996 18:31:47 0400

From: CookieTstr@aol.com

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