Baked Crab In Shells Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Lump or flake crabmeat,
1 tbsp: Worcestershire sauce,
-drained,
3 tbsp: Butter or margarine,
1 small: Green pepper, finely chopped
1/4 cup: All-purpose flour,
2 tbsp: Chopped fresh parsley,
1/4 tsp: Salt,
1/2 cup: Chopped onion,
1 cup: Milk,
1 cup: Finely chopped celery,
8 slice: Bread, toasted and crushed
4: Hard-cooked eggs, chopped
1 cup: Mayonnaise,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp