Subj:  Crab Imperial

From:  Bareea

 This recipe is from a Maryland Seafood Cookbook and 
is Marvelous With Fresh Blue
Crab.

            CRAB IMPERIAL

1 lb backfin crabmeat
3 Tbs butter
1 Tbs flour
1/2 cup milk
1 tsp instant minced onion or 1 Tbs fresh
1 1/2 tsp Worcestershire Sauce
2 slices white bread, crust removed, cubed
1/2 c mayonnaise
1 Tbs lemon juice (1/2 lemon)
1/2 tsp salt (optional I don't use)
Few grinds of pepper
Paprika

Remove all cartilage from crabmeat.  In medium size 
pan, melt t Tbs 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 onion, Worcestershire and bread cubes.  Cool. 
 Fold in mayonnaise, lemon juice,
salt and  pepper.  In another pan melt 2 Tbs butter 
until lightly browned.  Add crabmeat
and toss lightly.  Combine with sauce mixture.  Put 
into individual shells or a greased,
1-quart casserole.  Sprinkle with Paprika.  Bake at 
450 until hot and bubbly and lightly
browned about 10 to 15 min.