|Hard shelled crabs/One 13 ounces can crabmeat||12 (Hard Shelled)|
|Chopped parsley||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Bottled horseradish||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Hard-cooked eggs||2 , shelled and chopped|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
If hard-shelled crabs are used, cook in boiling water for about 5 minutes.
Cool at once by plunging in cold water.
Drain and pick out crabmeat, discarding spines.
Reserve 6 of the upper shells.
If canned crabmeat is used, drain and remove all spines.
Melt 4 tablespoons of butter in saucepan over low heat.
Add flour and let bubble.
Then stir in parsley, lemon juice, mustard, horseradish, salt and milk.
Cook and stir until mixture boils and is thickened.
Add crabmeat and chopped eggs.
Spoon into crab shells or 6 individual ramekins or casseroles.
Mix breadcrumbs with melted butter and sprinkle over crabmeat.
Bake in a 400° F.oven for 10 minutes or until thoroughly heated.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 10 minutes to cooking time.