Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lump or flake crabmeat, 1 tb Worcestershire sauce
-drained 3 tb Butter or margarine
1 sm Green pepper, finely chopped 1/4 c All-purpose flour
2 tb Chopped fresh parsley 1/4 ts Salt
1/2 c Chopped onion 1 c Milk
1 c Finely chopped celery 8 sl Bread, toasted and crushed
4 Hard-cooked eggs, chopped 1 c Mayonnaise

Combine first 7 ingredients in a large mixing bowl; mix well, and set
aside.

Melt butter in a heavy saucepan over low heat; add flour and
salt, stirring until smooth. Cook 1 minutes, stirring constantly.
Gradually add 1 cup milk: cook over medium heat, stirring constantly,
until mixture is thickened and bubbly. Remove sauce from heat.

Spoon sauce into crabmeat mixture, mixing well. Add toast crumbs,
reserving 1/4 cup; mix well. Stir in mayonnaise.

Fill 12 crab shells or 6-ounce custard cups with crabmeat mixture;
sprinkle reserved toast crumbs on top. Bake at 400 F. for 20 minutes.
Serve immediately. Yield: 12 servings.
Shared By: Pat Stockett

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