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Catlins Crab Meat Casserole

This recipe was one of several that were featured in a newspaper story about Maryland crab fanciers.

  • 1 pound jumbo lump crab meat
  • 2 tablespoons chopped onion
  • 2 tablespoons melted fat or oil
  • 2 tablespoons flour
  • ¾ cup milk
  • 1 tablespoon lemon juice
  • 1½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • 3 drops Tabasco
  • dash pepper
  • dash cayenne pepper
  • 1 egg, beaten
  • 1 tablespoon chopped parsley
  • 1 tablespoon melted fat or oil
  • ¼ cup dry bread crumbs

Cook onion in fat until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings.

Stir a little of the hot sauce into the egg and add it to remaining sauce, stirring constantly.

Add parsley and crab meat; blend well.

Place in six well-greased, individual shells or 5-ounce custard cups. Combine fat and crumbs; sprinkle over top of each shell. Bake in a moderate oven, 350 degrees, for 20 to 25 minutes or until brown.

Serves 6.

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