 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
From How to Cook Crabs , test kitchen series #10, Fish and Wildlife service, c1957 Ingredients:
1 lb crabmeat |
1/2 cup celery, chopped |
2 tablespoons green peppers, chopped |
1/4 cup margarine, melted |
2 tablespoons flour |
1 cup milk |
1 egg yolk, beaten |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1 dash pepper |
1 tablespoon butter, melted |
1/4 cup dry breadcrumbs |
Directions:
1. Remove any shell or cartilage from crab meat.
2. Cook celery and green pepper in butter until tender.
3. Blend in flour.
4. Add milk gradually and cook until thick, stirring constantly.
5. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly.
6. Add lemon juice, seasonings and crab meat.
7. Place in well greased 1 quart casserole.
8. Combine butter and crumbs; sprinkle over casserole.
9. Bake in moderate oven, 350F for 20-25 minutes or until brown.
|
|