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Dixie Crab Bake's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Prepared mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mace 1⁄4 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
  Lemon wedges 4

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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