Hampton Crab Imperial

• 2 c. crabmeat
• 1/2 Tbsp. pimiento, chopped
• 1/2 Tbsp. green peppers, chopped
• 1 Tbsp. butter
• 4 Tbsp. butter
• 5 Tbsp. all-purpose flour
• 1 c. milk
• 1/2 tsp. salt
• 1 egg yolk
• 1/4 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• salt and white pepper to taste
• 1 c. mayonnaise, divided
• paprika

1. Preheat oven to 375u0b0 for 10 minutes.
2. Saute pimiento and green pepper in butter.
3. Make a heavy cream sauce by melting butter in a heavy skillet over medium heat; stir in flour, milk and salt. Continue stirring until mixture is smooth and thick.
4. Combine sauteed vegetables, cream sauce and other ingredients except crab, mayonnaise and paprika.
5. Mix in 3/4 cup mayonnaise.
6. Fold in crabmeat very gently so lumps will not break up.

crabmeat, pimiento, green peppers, butter, butter, flour, milk, salt, egg yolk, dry mustard, worcestershire sauce, salt, mayonnaise, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454051 (may not work)