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Imperial Crab North Beach

  • 1 pound claw crab meat
  • 1 pound rockfish fillet
  • 1 pint water
  • 3 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 4 tablespoons butter
  • 4 tablespoons flour
  • ½ cup bread crumbs
  • ½ cup milk
  • ½ cup rockfish broth
  • ¾ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • dash of Tabasco sauce

Boil rockfish in 1 pint of water with ¼ teaspoon salt until it will flake. Pour off broth saving ½ cup.

Cook onion in butter until tender. Blend in flour. Add ½ cup milk and ½ cup rockfish broth and cook until thick, stirring constantly.

Flake the cooked rockfish fillet, and remove any shell from crab meat. Carefully tumble them together with ½ cup bread crumbs.

Add seasonings, fish and crab meat to sauce and carefully mix. Place in about 12 greased crab shells, ceramic shells or custard cups. Bake at 350 degrees for about 20 to 25 minutes or until slightly brown.

Yields 12 servings.

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