Maryland Imperial Crab Casserole

Maryland Imperial Crab Casserole

Ingredients:

1 pound of  Lump crab meat, cleaned and drained

1/2 cup of butter

2 Tablespoons of flour

1 cup of cream

2 egg yolks

1/8 teaspoon of salt

1 Tablespoon of Old Bay Seasoning

1 teaspoon of horseradish

2 Tablespoons of sherry

1 small package of slivered almonds

1 cup of bread crumbs mixed with enough butter to make a paste


Directions:

Carefully separate lumps of crabmeat and remove any shell or cartilage. Place in a shallow baking dish.
Melt butter. Add flour, making a smooth paste. Add cream and bring mixture slowly to a boil. Simmer for about 2 minutes.

Add well beaten egg yolks, salt, Old Bay, horseradish and sherry. Cook over low heat for 3 extra minutes. Pour over crabmeat.

Crush a cup of croutons. Mix these with a small package of slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees until brown.

Crab & Macaroni Casserole

Crab & Macaroni Casserole

Ingredients:

2 cups shell or elbow macaroni

1-1/2cups milk

1 can cream of mushroom soup

1 cup cooked peas

1 teaspoon salt

1/8 teaspoon onion salt

dash of black pepper

1 pound backfin crab meat

1 cup buttered bread crumbs


Directions:

Cook macaroni according to package directions. Drain and rinse with hot water.

Add milk to mushroom soup and heat until hot. Add peas, all seasonings, and then crab meat, mixing lightly with fork.

Put in greased 1? quart casserole dish. Cover with bread crumbs. Bake in 350 degree oven for about 20 to 25 minutes.

Makes 4 to 6 servings.