YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minIngredients
Directions
Thaw frozen crabmeat or drain canned crabmeat; pick over.
Cook onion in tablespoons butter until soft, then blend in flour.
Add milk gradually and cook until thick, stirring constantly.
Stir in lemon juice and seasonings.
Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.
Add parsley and crabmeat; blend well.
Divide among six well-greased individual shells or 5-ounce custard cups.
Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.
Bake in 350’F. oven 20 to 25 minutes or until tops are brown.
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