Crab Imperial

• 1 lb. Maryland back fin crab meat
• 1 Tbsp. margarine or butter
• 1 Tbsp. flour
• 1/2 c. milk
• 1 tsp. instant minced onion
• 1 1/2 tsp. Worcestershire sauce
• 2 slices white bread, cubed and crusts removed
• 1/2 c. mayonnaise
• 1 Tbsp. lemon juice (1/2 lemon)
• 1/2 tsp. salt
• few dashes pepper
• 2 Tbsp. margarine or butter
• paprika for sprinkling

1. Remove all cartilage from crab meat.
2. In medium size pan, melt margarine or butter; mix in flour.
3. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps.
4. Cook, stirring, over medium heat until mixture comes to a boil and thickens.
5. Mix in onion, Worcestershire sauce and bread cubes. Cool.
6. Fold in mayonnaise, lemon juice, salt and pepper.
7. In another pan melt margarine or butter until lightly browned.
8. Add crab meat and toss lightly.
9. Combine with sauce mixture.
10. Put in individual shells or ramekins or greased 1-quart casserole. Sprinkle paprika over top.
11. Bake at 450u0b0 until hot and bubbly and lightly browned on top, 10 to 15 minutes.
12. Makes 4 servings.

crab meat, margarine, flour, milk, onion, worcestershire sauce, white bread, mayonnaise, lemon juice, salt, dashes pepper, margarine, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182268 (may not work)