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Royal Crab

This recipe was the 2nd Place Winner in the 1970 National Hard Crab Derby in Crisfield, MD.

Credited to Mr. Robert Cox of Cambridge, MD.

• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 2 teaspoons horseradish mustard
• 2 tablespoons chopped onion
• 2 tablespoons chopped green pepper
• 2 teaspoons pimiento
• dash cayenne pepper
• 1 pound lump crab meat

Make a thick white sauce from the first seven ingredients.

Mix sauce gently with crab meat.

Put into cassserole and top with buttered bread crumbs. Brown in 350 degree oven.