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Cobb Island Crab Imperial

• 1 pound backfin crab meat
• 1 tablespoon butter
• 1 tablespoon flour
• ½ cup milk
• 1 teaspoon minced onion
• 1½ teaspoons Worcestershire sauce
• 2 slices white bread, cubed (crusts removed)
• ½ cup mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon salt
• few dashed pepper
• 2 tablespoons butter
• paprika

In medium pan, melt butter, mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens.

Mix in onions, Worcestershire sauce and bread crumbs. Cool.

Fold in mayonnaise, lemon juice, salt and pepper.

In another pan, heat butter until lightly browned. Add crab meat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins. Sprinkle paprika over top. Bake at 450 degrees until hot and bubbly and lightly browned on top, 10 to 15 minutes.

Serves 4 to 6.