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This recipe was the 2nd Place Winner in the 1970 National Hard Crab Derby in Crisfield, MD.
Credited to Mr. Robert Cox of Cambridge, MD.
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 2 teaspoons horseradish mustard
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 2 teaspoons pimiento
- dash cayenne pepper
- 1 pound lump crab meat
Make a thick white sauce from the first seven ingredients.
Mix sauce gently with crab meat.
Put into cassserole and top with buttered bread crumbs. Brown in 350 degree oven.