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Oxford Crab Casserole

  • 1 cup sour cream
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon grated onion
  • ½ teaspoon salt
  • dash Tabasco sauce
  • 2 pounds backfin crab meat
  • ¾ cup soft bread cubes
  • 1 tablespoon melted butter
  • paprika

Combine sour cream, cheese, lemon juice, onion, salt and Tabasco. Mix thoroughly. Pour over crab meat and mix lightly. Place in six well-greased individual shells or custard cups.

Combine bread cubes and butter. Top crab mixture. Sprinkle with paprika. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until lightly browned.

Serves 6.

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