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Crisfield Crab Bake

  • ¼ cup butter or margarine
  • 2 tablespoons flour
  • 1 cup light cream
  • 1 teaspoon prepared mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 pound backfin crab meat
  • 2 hard cooked eggs, chopped
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Heat oven to 350 degrees. Melt butter in saucepan. Stir in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.

Stir in cream. Heat to boiling, stirring constantly. Boil 1 minute. Gently fold in seasonings, crab meat and eggs.

Pour mixture into 1½ quart buttered casserole. Toss bread crumbs with butter. Sprinkle over top. Bake uncovered 45 minutes or until bubbly. Serve with lemon wedges.

Makes 4 to 6 servings.

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