Chesapeake Bay Crab Casserole

Chesapeake Bay Crab Casserole

Ingredients:

1 pound jumbo lump crab meat

2 tablespoons chopped onion

2 tablespoons melted fat or oil

2 tablespoons flour

1 cup milk

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

3 drops Tabasco

dash pepper

dash cayenne pepper

1 egg, beaten

1 tablespoon chopped parsley

1 tablespoon melted fat or oil

1 cup dry bread crumbs

Directions:

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 and add it 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.

Chilled Cream of Crab Soup

Chilled Cream of Crab Soup

Ingredients:

1 container frozen avocado dip

1 pound jumbo lump crab meat

1/2 cup minced red bell pepper

1/4 cup minced celery

1 cup sour cream

1 cup heavy cream

Tabasco, salt and white pepper to taste

toasted almonds

Directions:

Combine all ingredients and chill thoroughly. If too thick, thin with more heavy cream. Serve

Makes 6 servings.