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Catlins Crab Meat Casserole
  • 1 pound jumbo lump crab meat
  • 2 tablespoons chopped onion
  • 2 tablespoons melted fat or oil
  • 2 tablespoons flour
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 3 drops Tabasco
  • dash pepper
  • dash cayenne pepper
  • 1 egg, beaten
  • 1 tablespoon chopped parsley
  • 1 tablespoon melted fat or oil
  • 1/4 cup dry bread crumbs
Cook onion in fat until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings. Stir a little of the hot sauce into the egg; add to remaining sauce, stirring constantly. Add parsley and crab meat; blend well. Place in six well-greased, individual shells or 5-ounce custard cups. Combine fat and crumbs; sprinkle over top of each shell. Bake in a moderate oven, 350 degrees, for 20 to 25 minutes or until brown. Serves 6.
This recipe was one of several that were featured in a newspaper story about Maryland crab fanciers.
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