|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The sauce for this tasty crab casserole is a simple white sauce combination, seasoned with a little mayonnaise, vinegar, and dry mustard.
The crab mixture is baked in individual ramekins. The recipe makes 8 small servings, but could easily be halved.
- 2 tablespoons butter
- 2 heaping tablespoons flour
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 teaspoon vinegar
- 1/2 teaspoon Worcestershire sauce
- 2 heaping tablespoons mayonnaise
- 1 slice bread, torn
- 1 pound crab meat
Melt butter; stir in flour. Add 1/2 cup milk gradually, stirring. Add salt, mustard, vinegar and Worcestershire sauce; cook until thickened. Cool. Add mayonnaise to sauce.
Moisten crumbs with remaining milk; add to crab. Mix crab mixture with sauce mixture.
Spoon into 8 ramekins. Bake at 350 F for 15 minutes.