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Mobjack Imperial Crab

  • ½ cup milk
  • 1½ teaspoons butter
  • 1 tablespoon flour
  • 1 egg yolk, well beaten
  • ½ teaspoon dry mustard
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon celery salt
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ teaspoons lemon juice
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1 pound backfin crab meat
  • 1 tablespoon milk
  • parsley

Heat ½ cup milk to the boiling point. Melt the butter. Add flour. Pour heated milk over the butter and flour. Beat until creamy and allow to cool.

Add egg, seasonings, lemon juice and 1 tablespoon of mayonnaise, blending well. Add crab and toss lightly.

Fill crab shells or small dishes. Mix remaining mayonnaise with 1 tablespoon of milk and brush on top. Finally, sprinkle with parsley. Bake at 400 degrees for 8 to 10 minutes or until brown.

Serves 4 to 6.

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