Crab Imperialcasseroles, seafood 1 lb crab meat; pref. backfin 2 tablespoon butter or margarine 2 tablespoon flour 3/4 cup milk 1 egg; beaten 1 egg; hard-cooked, sieved 6 drop worcestershire sauce 1 tablespoon mayonnaise 1/2 teaspoon mustard, dry 1/2 teaspoon parsley flakes 1/4 teaspoon seafood seasoning 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup bread crumbs 1/2 cup margarine; melted 1 pimiento; for garnish Remove cartilage from crab meat; put crab meat in a large mixing bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring to make a paste. Add milk; cook slowly, stirring constantly, until sauce is thickened. Set aside 6 tablespoons white sauce. Add remaining sauce to crab meat in bowl, along with raw egg, hard-cooked egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes, seafood seasoning, salt and pepper; mix gently but thoroughly. Put crab meat mixture into 6 baking shells or ramekins; top each shell with bread crumbs, melted margarine and reserved white sauce. Add pimiento strips for garnish. Bake in preheated 350 F. oven 20 minutes, or until browned on top. |
