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Ruth Parsons Pusey’s Crab Imperial

4 TBSP butter
1 heaping TBSP flour
2/3 cup milk
6 TBSP mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 TBSP lemon juice
1 tsp parsley
1 lb. crabmeat
1/3 cup cracker crumbs

Preheat oven to 350 degrees.
Melt 2 TBSP butter over low heat.
Remove from heat and add flour. Stir till well blended.
Add milk, stirring constantly until thickened.
Remove from heat and add all remaining ingredients except for crabmeat, remaining butter & cracker crumbs. Mix well.
Fold in crabmeat.
Place mixture into buttered dish. Sprinkle cracker crumbs on top & dot with butter.
Bake at 350 degrees until browned, approximately 20 minutes.

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