Imperial Crab

Recipe By :Helen Jolly
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood

4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon celery salt
1 dash cayenne pepper
1 egg yolk -- beaten
2 tablespoons sherry
1 cup soft bread crumbs
1 pound fresh backfin crab meat
1 teaspoon chopped parsley
1 teaspoon minced onion -- minced
1/4 cup buttered bread crumbs
paprika

Melt butter over medium heat; add flour and blend. Gradually stir in milk,
salt, pepper, celery salt and cayenne. Cook over low heat, stirring
constantly, until thickened. Blend a little of the sauce into the egg
yolk, stirring constantly; then blend it back into the sauce. Cook 2
minutes more; remove from heat. Add sherry, bread crumbs, crab meat,
parsley and onion. Mix gently and pour into a greased casserole. Top with
buttered crumbs and sprinkle with paprika. Bake in a preheated 350 degree
oven for 30-35 minutes.


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Per Serving (excluding unknown items): 401 Calories; 19g Fat (44.5%
calories from fat); 31g
Protein; 23g Carbohydrate; 1g Dietary Fiber; 202mg Cholesterol; 1407mg
Sodium. Exchanges: 1
Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

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