Deviled Crab Imperial


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                                                       PAGE 116

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DEVILED CRAB IMPERIAL

Submitted by Mrs. Inez W. Johnson from Arizona

1/2 cube butter

1 Tablespoon flour

1 1/2 cup milk

1/4 teaspoon salt

1/2 Tablespoon onion juice

1/2 Tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon fresh parsley, finely chopped

Dash of cayenne pepper

1/4 teaspoon celery salt

1 Tablespoon Sherry wine

2 eggs ,well beaten

1 pound fresh or frozen crab meat

1/3 cup buttered bread crumbs

   Melt butter in heavy saucepan ; blend in flour. Add milk ; stir constantly until smooth and thickened. Add seasonings and Shrerry ; mix well .Add eggs ; heat , but do not boil. Fold in crab. Spoon into 6 crab shells or baking dish. Cover lightly with crumbs. Place shells on cookie sheet. Bake at 350-400 F. degrees for 15 minutes. Finish under broiler if a more golden color is desired.

YIELD: 6 Servings

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