Recipe
- ½ pound fish flakes
- ½ pound special or claw crabmeat
- 2 tablespoons chopped onions
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sage
- ¹⁄₁₆ teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Tabasco sauce
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 1 tablespoon butter, melted
- ¼ cup dry bread crumbs
Preheat the oven to 350° F.
Remove any shell or cartilage from crabmeat. In medium pan, cook onion in butter until tender. Blen in flour. Add milk gradually and cook until thick, stirring constantly. Add salt, black pepper, mustard, Worcestershire, sage, cayenne, lemon juice and Tabasco. Stir a little of this sauce into the egg and mix well. Slowly add egg mix back to sauce, stirring constantly.
Gently stir in parsley, crabmeat and fish flakes. Place in greased, individual crab shells or baking dishes. Combine butter and crumbs, sprinkle over tops. Bake in moderate oven for 15 to 20 minutes or until brown and bubbly.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
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