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6 servings1/4 cup CRISCO Shortening 1/2 cup chopped green pepper 2 cans (6-1/2 ounces each) crab meat, drained thoroughly 2 tablespoons pimiento strips 1/2 cup CRISCO Shortening 1/2 cup all-purpose flour 4 cups milk 1/4 cup mayonnaise 1 teaspoon salt 1/2 teaspoon dry mustard Dash chili powder or ground red pepper Dash Worcestershire sauce 2 tablespoons fine dry bread crumbs Preheat oven to 375ºF. Melt 1/4 cup Crisco in a large heavy skillet over medium heat. Stir in green pepper. Cook until tender, stirring occasionally. Stir in crab meat and pimiento. Melt 1/2 cup Crisco in a heavy saucepan over medium heat. Blend i flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir for 1 to 2 minutes. Combine mayonnaise, salt, mustard, chili powder, and Worcestershire sauce. Stir into hot sauce. Stir in crab meat mixture. Spoon into 6 shell ramekins or 10-ounce custard cups. Top each serving with 1 teaspoon crumbs. Place on a baking sheet. Bake at 375ºF for 15 to 20 minutes or until sauce is lightly browned and bubbly. Sprikle lightly with paprika, if desired. |
