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Baked Crab In Shells

Yield 12 servings


  • 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

How to Make It

  1. Combine first 7 ingredients in a large mixing bowl; mix well, and set aside.

  2. 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.

  3. Spoon sauce into crab meat mixture, mixing well. Add toast crumbs, reserving 1/4 cup; mix well. Stir in mayonnaise.

  4. 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.

Oxmoor House Homestyle Recipes