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Catlins Crab Meat Casserole
This recipe was one of several that were featured in a newspaper story about Maryland crab fanciers.
- 1 pound jumbo lump crab meat
- 2 tablespoons chopped onion
- 2 tablespoons melted fat or oil
- 2 tablespoons flour
- ¾ cup milk
- 1 tablespoon lemon juice
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- 3 drops Tabasco
- dash pepper
- dash cayenne pepper
- 1 egg, beaten
- 1 tablespoon chopped parsley
- 1 tablespoon melted fat or oil
- ¼ 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 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.