Eastern Shore Crab Imperial

Ingredients:
1-1 ½ cup Bread Crumbs (preferably hand-crumbled)
6-7 tbsp. butter/margarine
2 tbsp. flour
¾ cup Carnation Sweetened Condensed Milk
¼-1 tsp. Old Bay Seasoning (depending on desired taste)
Dash of salt and pepper
1 lb. Crab Meat (preferably Jumbo Lump or Backfin Lump)
1 tsp. mustard
2 tbsp. mayonnaise

Preparation Instructions:

Melt 1-2 tbsp. butter/margarine and soak bread crumbs. Set aside.

Melt 5 tbsp. butter/margarine in sauce pan. Add flour and stir. Add Carnation Sweetened Condensed (canned) Milk and all seasonings (Old Bay, salt & pepper), continue stirring until thickened. Mix together crab meat, mustard, and mayonnaise. Fold sauce into crab mixture and pour into a greased 9 x 9-inch glass baking dish. Top with bread crumb mixture and bake at 350 degrees for 30 minutes.

Makes 9 3x3-inch servings OR 6 3x4.5-inch servings (in my house!)

» Recipe provided by Kim Dwyer - Glidden, WI

Fresh crab meat is sold in one pound plastic containers and can be kept for about 4-5 days in the refrigerator.

Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.