RECIPE FROM "SANDY'S
Sandy's Deviled Crab Bake
1 pound crab meat
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
3 tablespoons melted butter
3 tablespoons flour
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 drops Tabasco
Dash cayenne pepper
1 egg, beaten
1 tablespoon parsley flakes
1 tablespoon melted butter
1/4 cup dry bread crumbs
Heat oven to 350 degrees.
Remove any remaining shell or cartilage from the crab meat.
Saute onion and celery in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly.
Add lemon juice and seasonings.
Beat one egg in a separate bowl and add a little bit of the hot mixture to the egg; then add the egg to the remaining sauce, stirring constantly.
Add parsley and crab meat and blend well.
Place in 6 well-greased individual scallop shells, or in well-greased 5-ounce custard cups.
Blend 1 tablespoon melted butter with 1/4 cup dry bread crumbs (I like Italian flavored) and sprinkle over individual shells or cups.
Bake for 20-25 minutes or until brown.