6 pounds crabmeat
9 ounces eggs (about 5 total), beaten
1/4 cup lemon juice
1 ounce salt (1 1/2 tbsp)
2 teaspoons pepper
few grains cayenne pepper
1 tablespoon worcestershire sauce
2 tablespoons onion juice (optional)
12 ounces margarine
8 ounces all-purpose flour
2 quarts milk
1 1/2 teaspoons prepared mustard
8 ounces bread crumbs
4 ounces margarine, melted
Servings: 50
1. Separate crabmeat into flakes.
2. Combine eggs, lemon juice, and seasonings. Add to crabmeat. Mix lightly.
3. Melt margarine in steam-jacketed or other kettle. Add flour and stir until smooth. Cook 5 minutes.
4. Add milk gradually to flour mixture, stirring constantly with wire whip. Cook until thick.
5. Add mustard to sauce. Combine with crab mixture. Mix lightly. Fill individual casseroles or shells.
6. Combine crumbs and margarine. Sprinkle over crab. Bake at 400°F for approximately 15 minutes or until internal temperature reaches 180°F.
9 ounces eggs (about 5 total), beaten
1/4 cup lemon juice
1 ounce salt (1 1/2 tbsp)
2 teaspoons pepper
few grains cayenne pepper
1 tablespoon worcestershire sauce
2 tablespoons onion juice (optional)
12 ounces margarine
8 ounces all-purpose flour
2 quarts milk
1 1/2 teaspoons prepared mustard
8 ounces bread crumbs
4 ounces margarine, melted
Servings: 50
1. Separate crabmeat into flakes.
2. Combine eggs, lemon juice, and seasonings. Add to crabmeat. Mix lightly.
3. Melt margarine in steam-jacketed or other kettle. Add flour and stir until smooth. Cook 5 minutes.
4. Add milk gradually to flour mixture, stirring constantly with wire whip. Cook until thick.
5. Add mustard to sauce. Combine with crab mixture. Mix lightly. Fill individual casseroles or shells.
6. Combine crumbs and margarine. Sprinkle over crab. Bake at 400°F for approximately 15 minutes or until internal temperature reaches 180°F.
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