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Crab Imperial Casserole

  • 1 pound backfin crab meat
  • dash of pepper
  • ½ teaspoon salt
  • 1¼ cup cooked mayonnaise

Cooked Mayonnaise:

  • 1/3 cup flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 Tablespoon dry mustard
  • ¾ cup water
  • ¼ cup mild vinegar
  • 2 eggs
  • 1 cup salad oil

In a saucepan mix flour, sugar, salt and dry mustard. Gradually add water and mild vinegar. Cook over low heat, stirring constantly until mixture boils. Remove from heat and pour into a mixing bowl. Beat in eggs with an electric mixer at low speed. Continue beating while adding salad oil a little at a time.

Mix crab meat, salt, pepper and about half the cooked mayonnaise in a bowl. Transfer mixture to a 1 quart casserole and spoon remainder of cooked mayonnaise over the top. Cook in a 375 degree oven for 25 minutes. Springkle with paprika.

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