2-1/2 oz (5-1/3 tbsp) whipped butter, melted 1/2 cup white flour 12 oz 2% milk 1 oz sodium-free chicken bouillon 3/4 oz Worcestershire Sauce 1 oz light mayonnaise 2 oz pimento, diced 1/2 green pepper, diced 1 can crabmeat (12-16 oz.) Paprika (to be sprinkled over each serving before cooking)
Set out: Two pots Two wooden spoons 4 crab ramekins (or custard dishes or bowls) 1 rimmed cookie pan, covered with aluminum foil
Set oven to 425*F. In one pot, add melted butter to flour. Add milk, slowly, so as not to create lumps. In the other pot, add prepared bouillon, the Worcestershire Sauce, mayonnaise, pimento and green pepper. Turn burners to medium and cook and stir both pots simultaneously 10-12 minutes. When done stirring both pots 10-12 minutes, combine ingredients of pots into one pot. Empty canned crabmeat into a bowl, picking out any orange bits or shell. Then add crabmeat to pot containing both ingredients. Mix gently. Spoon into ramekins or custard dishes or bowls and place onto foil-covered cookie pan. Sprinkle paprika lightly over crab in each serving dish. Place on lower rack in preheated, 425-degree oven and bake for 25-30 minutes. Serve with your choice of green vegetable or salad and a potato.
Amen, BRONHI! If ya can't say something nice, keep a lid on it! I'm from Baltimore and have tried several variations of this recipe over my years. This one earned itself a permanent spot in the recipe box. Delicious, and fairly easy even if not an every day treat.
With some modifications, it could be alot healthier - use canned nonfat milk for richness for one, and maybe nonfat sour cream instead of mayo. Definitely wouldn't substitute the crab for the fake stuff - talk about empty calories!
Really good. This is a special occasion desert for me. Would love to eat it everyday but, I don't think that the pounds would keep going away. A great recipe, a great treat. Will be adding to my meal tracker once or twice a month. Thanks.