Crab Imperial

Ingredients:

1 lb. Maryland crab meat (preferably backfin)

1 Tbsp. margarine or butter

1 Tbsp. flour

1.2 c. milk

1 tsp. instant minced onion

1 ½ tsp. Worcestershire sauce

2 slices white bread, crusts removed and cubed

½ c. mayonnaise

1 Tbsp. lemon juice (1/2 lemon)

½ tsp. salt

2 Tbsp. margarine or butter

few dashes of pepper

paprika, for sprinkling

Directions:

Remove all cartilage from crab meat. In medium-size pan, melt 1 tablespoon margarine; mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce, and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt, and pepper. In another pan, heat 2 tablespoons butter or margarine until lightly browned. Add crab meat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins (or greased 1-quart casserole). Sprinkle paprika over top. Bake at 450 degrees until hot and bubbly and lightly browned on top, 10-15 minutes.

Makes 4 servings.

Submitted by: Lance Biesecker