Baked Crab In Shells

Course : Seafoods
Serves: 12
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1 pound lump or flake crabmeat -- drained
1 small green pepper -- finely chopped
2 tablespoons chopped fresh parsley
1/2 cup chopped onion
1 cup finely chopped celery
4 large hard-cooked eggs -- chopped
1 tablespoon worcestershire sauce
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
8 slices bread -- toasted and crushed
1 cup mayonnaise

Preparation / Directions:

Combine first 7 ingredients in a large mixing bowl; mix well, and set aside. Melt butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add 1 cup milk: cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce from heat. Spoon sauce into crabmeat mixture, mixing well. Add toast crumbs, reserving 1/4 cup; mix well. Stir in mayonnaise. Fill 12 crab shells or 6-ounce custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top. Bake at 400 F. for 20 minutes. Serve immediately.

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