Barkley's Baked Crab Meat
|Crab meat||1 Pound, well picked to remove bits of shell|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Well beaten eggs||2 , not separated|
|Onion||1 Small, juiced|
|Lemon||1⁄2 , juiced|
|Worcestershire sauce||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Cayenne pepper||1 Dash|
|Celery salt||1⁄4 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Make a thick cream sauce as follows: Melt butter in heavy saucepan, blend in flour; add milk and stir con stantly until thickened.
Season with salt, onion, lemon juice, Worcestershire, parsley, cayenne, and celery salt.
Add the eggs unbeaten and stir, but do not let boil.
Mix well with the crab meat.
Place in a glass baking dish.
Cover with buttered bread crumbs and bake for 30 to 40 minutes in a medium (350-degree) oven.