Crab Ramekins

This is a refreshing, but filling appetizer. Crab is always an elegant choice.

• 6 tablespoons butter or margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 7 1/2 ounces crab meat, drained, flaked & cartilage removed
• 2 hard cooked eggs, chopped
• 1/2 cup chopped pimento
• 1/2 cup fine dry bread crumbs
• 1/4 cup slivered almonds

METHOD

Preheat oven to 350°F.

In skillet, melt 4 tablespoons butter. Blend in flour. Add milk all at once. Cook, stirring, until thickened and bubbly. Stir in crab meat, chopped eggs,
pimiento, 1 teaspoon salt, and 1/8 teaspoon pepper.

Spoon mixture into 6 individual casserole dishes or baking shells. Melt remaining 2 tablespoons butter, toss
with bread crumbs to combine. Sprinkle crumbs atop crab mixture. Top crab with slivered almonds.

Bake uncovered, in preheated 350° F oven, for 20 to 25 minutes.

Serves: 6

Contributor: Junior Trimmer

 

Note: When breaking up canned crab meat, be as delicate as possible. The goal is to have nice sized lumps of crab, not shreds.

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