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Monticello Crab

This recipe was the 5th Place Winner in the 1973 National Hard Crab Derby in Crisfield, MD.

Credited to Mr. H. E. Parsons, Sr. of Salisbury, MD.

• 2 tablespoons oleo or butter
• 2 tablespoons flour
• 1 cup Half & Half cream
• ¾ teaspoon lemon-parsley salt
• 1 teaspoon prepared mustard
• ½ teaspoon Worcestershire sauce
• 1½ cup backfin crab meat
• 2 hard cooked eggs (chopped)
• ¼ teaspoon seafood seasoning
• Miracle Whip or salad dressing
• paprika
• patty shells

Add flour to the melted oleo or butter and mix well. Add Half & Half, stirring constantly over medium heat until thickened.

Remove from heat and mix in the lemon-parsley salt, mustard and Worcestershire sauce.

Continue to mix as the crab meat and the eggs are added. Mix well.

Fill patty shells. Top with a bit of Miracle Whip and a dash of paprika. Place on a cookie sheet in preheated oven for 20 minutes at 400 degrees.