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Monticello Crab

This recipe was the 5th Place Winner in the 1973 National Hard Crab Derby in Crisfield, MD.

Credited to Mr. H. E. Parsons, Sr. of Salisbury, MD.

  • 2 tablespoons oleo or butter
  • 2 tablespoons flour
  • 1 cup Half & Half cream
  • ¾ teaspoon lemon-parsley salt
  • 1 teaspoon prepared mustard
  • ½ teaspoon Worcestershire sauce
  • 1½ cup backfin crab meat
  • 2 hard cooked eggs (chopped)
  • ¼ teaspoon seafood seasoning
  • Miracle Whip or salad dressing
  • paprika
  • patty shells

Add flour to the melted oleo or butter and mix well. Add Half & Half, stirring constantly over medium heat until thickened.

Remove from heat and mix in the lemon-parsley salt, mustard and Worcestershire sauce.

Continue to mix as the crab meat and the eggs are added. Mix well.

Fill patty shells. Top with a bit of Miracle Whip and a dash of paprika. Place on a cookie sheet in preheated oven for 20 minutes at 400 degrees.

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