Dixie Crab Bake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Prepared mustard||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Canned sliced carrots||1 Pound, drained (1 Can)|
|Canned crabmeat||15 Ounce, drained and cartilage removed (2 Cans Of 7 1/2 Ounce Each)|
|Hard-cooked eggs||2 , finely chopped|
|Soft bread crumbs||2 Cup (32 tbs)|
|Butter||2 Tablespoon, melted|
Heat oven to 350°.
Melt butter in heavy saucepan; stir in flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in cream; heat to boiling, stirring constantly.
Boil 1 min.
Gently fold in seasonings, carrots, crabmeat, and eggs.
Pour mixture into 1 1/2-qt casserole.
Toss bread crumbs with butter; sprinkle over top.
Bake uncovered 45 min., or until bubbly.
Serve with lemon wedges.