Bookbinder's Crab Imperial

• 3/4 to 1 lb. crab meat *
• 1/2 cup flour
• 12 oz. milk
• 1 oz. chicken bouillon
• 3/4 oz. Worcestershire sauce
• 1 oz. mayonnaise
• 2 oz. pimento, diced
• 1/2 green pepper, diced

1. Add butter, flour and milk to pot; cook over medium heat for 10-12 minutes stirring repeatedly.
2. In separate pot, add bouillon, Worcestershire, mayonnaise, pimento and green pepper; cook over medium heat for 10-12 minutes, stirring repeatedly.
3. Combine ingredients of both pots.
4. Add crabmeat.
5. Gently put into ramekins (or suitably-sized oven-proof bowls)and sprinkle with paprika.
6. Bake on a cookie sheet at 425F for 20-25 minutes.
7. **

crab meat, flour, milk, chicken bouillon, worcestershire sauce, mayonnaise, pimento, green pepper

Taken from www.foodgeeks.com/recipes/18376 (may not work)