Deviled Crab

Where Mom (Grandma) Braselton got this we do not know.

• 1/3 c margarine
• 1/4 c chopped onion
• 1/4 c diced green pepper
• 1/2 c flour
• 1 tsp salt
• 1/8 tsp ground black pepper
• dash cayenne pepper
• 1 tsp dried mustard
• 1-1/2 c milk
• 1 Tbsp lemon juice
• 1 tsp Worcestershire sauce
• 2, 6-oz cans of crab meat*
• 1 c bread crumbs
• 2 Tbsp Parmesan cheese

Melt butter and add onions and green pepper—cook until tender.

Blend together flour, salt, black pepper, cayenne, and mustard—stir into the melted butter with onions and green pepper.

While on low heat, stir in the milk a little at a time to the flour/butter et al mixture.

Cook while stirring until sauce is smooth and thick.

Remove from heat and fold in lemon juice, Worcestershire sauce, crabmeat and approx. 1/3 c of the bread crumbs.

Spoon into scallop shells or individual casserole dishes.

Sprinkle remaining bread crumbs and Parmesan cheese on top, garnish with a little paprika for color.

Bake at 325 F for 15-20 min or until bubbly and slightly crusty on the edges. Six servings
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* Although the original recipe calls for canned crab, this recipe is far better when 16-oz of fresh crab is used.

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