Recipe Categories
Seafood 
Cajun/Creole
Cajun Crabs

Lynn's Cajun Imperial Crab

2 sticks butter
1 cup All-purpose flour
2 cups milk
1/2 cup celery,  finely chopped
1/2 cup mushrooms, finely chopped
1/2 cup of parsley, finely chopped
1/2 cups of green onions, finely chopped
1/2 cup of pimentos, finely chopped
2 pounds of lump crab meat
1/2 teaspoon Worcestershire sauce
1/4  to 1/2 teaspoon Tabasco sauce
Salt and pepper, to taste
Bread crumbs

Melt butter in skillet over low heat. Add flour and whisk together to make a roux. Cook roux, whisking constantly over low heat until golden brown.

Add milk, whisking constantly, until well blended.

Add celery and mushrooms, parsley, green onions and pimentos. Cook until vegetables are translucent, then carefully fold-in crab meat, being careful not to break it up too much.

Add Worcestershire sauce, hot sauce, salt and pepper, to taste.

Pour mixture into individual baking dishes and top with bread crumbs.

Bake at 350-degrees until bread crumbs are golden brown and mixture is heated through.