Crab Imperial Recipe

Title: Crab Imperial
  Categories: Fish crab, Main dish
       Yield: 4 Servings
  
       1 lb Maryland crabmeat;
            - preferably backfin
       1 tb Butter or margarine
       1 tb Flour
     1/2 c  Milk
       1 ts Instant minced onion
   1 1/2 ts Worcestershire sauce
       2 sl White bread; crusts removed
            - and cubed
     1/2 c  Mayonnaise
       1 tb Lemon juice
     1/2 ts Salt
            Few dashes pepper
       2 tb Butter or margarine
            Paprika for sprinkling
  
   Recipe by: The Maryland Seafood Cookbook.
   
   Remove all cartilage from Crabmeat. In medium size pan, melt butter or
   margarine, mix in flour. Slowly add milk stirring constantly to keep
   mixture smooth and free of 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
   butter or margarine until lightly browned. Add Crabmeat 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 to 15 minutes.
   
   Formatted for you by:  Bill Webster
  
 -----