Maryland Is For Crabs!

• 2 ounces unsalted butter
• 1 ounce plain flour
• 6 fluid ounces milk
• 12 teaspoon ground mace
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 lb crabmeat, picked over
• 2 tablespoons heavy cream
• 2 ounces fresh white breadcrumbs
• 1 tablespoon grated parmesan cheese
• lemon wedge, to garnish

1. Melt 1 ounce of the butter in a small heavy saucepan.
2. Stir in the flour and mix well.
3. Slowly stir in the milk and boil very gently to make a smooth thick sauce.
4. Stir in the mace, salt and pepper.
5. Mix in all the crab and bring just to the boil.
6. Stir in the cream, check the seasoning and adjust to taste.
7. If planning as a first course, pour into 4 small (2 1/2-inch) buttered ovenproof ramekins and sprinkle each with breadcrumbs and then Parmesan cheese; if planning a main course, use 2 4-inch ramekins.
8. If preparing ahead, the ramekins can wait in the refrigerator for several hours before cooking.
9. Dot the top of each dish with the remaining butter and stand the ramekins in 1/2-inch deep water in a baking tray.
10. Bake for 10 minutes 400F.
11. The tops should be crisp and golden brown and the crab thick and creamy.
12. Serve with lemon wedges.

butter, flour, fluid ounces milk, ground mace, salt, pepper, crabmeat, heavy cream, white breadcrumbs, parmesan cheese, lemon wedge

Taken from www.food.com/recipe/maryland-is-for-crabs-27192 (may not work)