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Crabmeat Maryland

Heart.Foods's picture
  Vegetable oil spray 1
  Flaked crabmeat 3 Cup (48 tbs), rinsed (Fresh, Frozen / Canned)
  Minced onion 2 Tablespoon
  Vegetable oil 3 Tablespoon
  Flour 3 Tablespoon
  Skim milk 2 Cup (32 tbs)
  Celery flakes 1⁄2 Teaspoon
  Grated orange peel 1⁄8 Teaspoon
  Snipped fresh parsley 1 Tablespoon
  Minced green bell pepper 1 Tablespoon
  Pimiento 1 , minced
  Hot pepper sauce 1 Dash
  Dry sherry 2 Tablespoon
  Egg 1 , beaten
  Freshly ground black pepper 1⁄2 Teaspoon (Or To Taste)
  Vegetable oil 1 Tablespoon
  Bread slice 2 , lightly toasted and reduced to crumbs

Preheat oven to 350° F.
Lightly spray eight individual casseroles with vegetable oil.
Set aside.
Thaw or drain crabmeat if it is frozen or canned.
In a large nonstick skillet over medium-high heat, saute onion in oil until translucent.
Add flour and cook, stirring, 1 minute.
Reduce heat and add milk.
Continue to stir until sauce is thickened.
Add celery flakes, orange peel, parsley, bell pepper, pimiento and hot pepper sauce.
Stir to mix well.
Remove from heat and add sherry.
Stir some of the sauce into beaten egg; then pour egg mixture slowly into sauce, stirring constantly.
Add black pepper and crabmeat.
Stir to mix well.
Spoon into prepared individual casseroles.
In a small bowl, combine oil and toasted bread crumbs.
Stir to mix well.
Sprinkle a small amount on top of each casserole.
Bake uncovered 15 to 20 minutes, or until lightly browned.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Crabmeat Maryland Recipe