Baked Crab In Shells

Oxmoor House
12 servings


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1 pound lump or flake crab meat, drained
1 small green pepper, finely chopped
2 tablespoons chopped fresh parsley
1/2 cup chopped onion
1 cup finely chopped celery
4 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
8 slices bread, toasted and crushed
1 cup 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 minute, 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 crab meat 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 crab meat mixture; sprinkle reserved toast crumbs on top. Bake at 400° for 20 minutes. Serve immediately.

Created date

February 2010