Murray's Imperial Crab
- 1/2 cup milk
- 1 1/2 teaspoons butter
- 1 tablespoon flour
- 1 egg yolk, well beaten
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons mayonnaise
- 1 pound backfin crab meat
- 1 tablespoon milk
- parsley
Preparation Instructions:
Heat 1/2 cup milk to the boiling point. Melt the butter, add flour,
pour heated milk over the butter and flour, beat until creamy and allow to cool.
Add egg, seasonings, lemon juice and 1 tablespoon of mayonnaise, blending well.
Add crab and toss lightly. Fill crab shells or small dishes. Mix remaining
mayonnaise with 1 tablespoon of milk and brush on top. Finally, sprinkle with
parsley. Bake at 400 degrees for 8 to 10 minutes or until brown. Serves 4 to 6.
He is a man of splendid abilities but utterly corrupt. He shines
and stinks like rotten mackerel by moonlight.
- John Randolph