not my image
(from the Maryland's Flavor cookbook 1981)
1 LB Crab meat (I use 3- 6 oz cans of lump crabmeat)
2 TBS Butter (6 TBS for triple sauce)
2 TBS Flour (6 TBS for triple sauce)
3/4 Cup Milk (2 1/4 Cups for triple sauce)
1 Egg Beaten
1 Hard boiled Egg (chopped fine)
1 TBS Mayonnaise
6 Drops Worcestershire Sauce
1/2 TSP Parsley Flakes
1/4 TSP Seafood Seasoning (I use Old Bay)
1/2 TSP Dry Mustard
1 Cup Bread Crumbs (for topping, you can purchase bread crumbs or crumble your own old, but not moldy bread. You can use fresh bread too to make crumbs, but if you premix the melted butter with it like I do, it can become somewhat of a glob of bread.
1/4 Cup melted Butter (for topping)
This casserole recipe is not technically hard and is delicious. Preheat Oven 325°F. Place Crab Meat in large bowl removing any noticeable cartilage.
Of note, I triple the sauce or the casserole comes out on the dry side. In a large shallow sauce pan, melt 2 TBS Butter over low heat, add Flour and stir into a paste. Slowly add milk, stirring constantly until all milk is added and sauce has thickened.
Reserve 6 TBS of sauce in a separate cup. (With triple sauce, I reserve 12 TBS. Note, this step is optional. If you don't do this, it makes no significant difference in the taste of the final dish IMO. )
Add sauce to Crab Meat, along with Raw Egg, Hard Boiled Egg, Mayo, Worcestershire Sauce, Mustard, Parsley, and seasonings. Mix thoroughly, and pour in a 1 1/2 Qt Baking Dish. I use a 9x11" rectangular shallow glass baking dish.
Top with Bread Crumbs and melted Butter (I mix bread with melted butter before scattering on top), and then drop dollops of the reserved sauce on the top.
for 45min or until brown on top.