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Title: Baked Crab in Shells
Categories: Seafood Check
Yield: 1 Servings
| 1 | lb | Lump or flake crabmeat, drained |
| 1 | sm | Green pepper, finely chopped |
| 2 | tb | Chopped fresh parsley |
| 1/2 | c | Chopped onion |
| 1 | c | Finely chopped celery |
| 4 | Hard-cooked eggs, chopped | |
| 1 | tb | Worcestershire sauce |
| 3 | tb | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | c | Milk |
| 8 | sl | Bread, toasted and crushed |
| 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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