Hampton Crab Meat Imperial
|Cooked crab meat||1 Pound|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Pimiento strips||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs), scalded|
|Cayenne pepper||1 Dash|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Dash|
|Mayonnaise||1⁄4 Cup (4 tbs)|
Remove bony membrane from crab meat; separate, reserving 6 pieces of red claw meat for garnish.
Cook green pepper until tender in 1/4 cup butter in a large skillet.
Add crab meat and pimiento and stir over medium heat 5 minutes.
Heat the 1/2 cup butter in a heavy saucepan; blend in flour and cook until bubbly.
Pour in hot milk gradually, cooking and stirring with whisk or slotted spoon until sauce comes to boiling; cook 1 minute longer.
Stir in a blend of remaining ingredients.
Mix in crab meat and vegetables.
Spoon crab mixture into 6 shell ramekins or cleaned crab shells.
If desired, top each serving with additional mayonnaise or with fine bread crumbs; garnish with a piece of red claw meat.
Place shells or ramekins on a baking sheet.
Heat in a 375Â°F oven 15 to 20 minutes, or until sauce is lightly browned and bubbling; sprinkle lightly with paprika.