Crab Imperial

• 1/4 c. butter or oleo
• 2 Tbsp. all-purpose flour
• 1 c. milk
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1/2 c. diced green pepper
• 1 lb. fresh lump crabmeat, drained
• 1/4 c. soft bread crumbs
• 2 tsp. oleo or butter, melted
• paprika (for garnish)

1. Melt 1/4 cup oleo in a heavy saucepan over low heat.
2. Add flour, stirring until smooth.
3. Cook 1 minute, stirring constantly. Gradually add milk.
4. Cook over medium heat, stirring constantly, until thickened and bubbly.
5. Stir in next 5 ingredients.
6. Fold in crabmeat.
7. Spoon mixture into greased baking shells.
8. Mix bread crumbs and butter; sprinkle over crab mixture and garnish, if desired.
9. Bake at 425u0b0 for 15 to 20 minutes, or until lightly browned.
10. Makes 6 servings.

butter, flour, milk, dry mustard, salt, pepper, worcestershire sauce, green pepper, fresh lump crabmeat, bread crumbs, oleo, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705921 (may not work)