ST. JAMES CREPES - CRAB AND SHRIMP
JUMBO LUMP PREMIUM CRABMEAT
PASADENA'S CRAB IMPERIAL
1 lb. crab meat, 2 slices white bread, 2 eggs, beaten, 4 t. mayonnaise, 1 t. prepared mustard, 1 t. salt, 1 t. black pepper, 1 t. Worcestershire sauce, 1/2 t. chopped parsley, White Sauce (see recipe below) 1/2 t. paprika - Pick crab meat carefully to remove any shells without breaking up lumps. Cut bread into cubes, discarding crust. Combine eggs, mayonnaise, mustard, salt, pepper and Worcestershire in a medium bowl. Add bread and parsley. Fold in crab meat carefully to prevent breaking. Spoon into individual dishes. Top each with 1/2 teaspoon White Sauce. Sprinkle with paprika. Bake in a preheated 350°F. oven for 15-20 minutes. White Sauce, 1 c. milk, 2 t. butter, 2 t. flour, pinch of salt. Heat milk in a small saucepan. In another saucepan, combine butter, flour and salt and cook, stirring over medium heat. Do not cover. Add hot milk in a stream, stirring constantly until mixture is smooth and thick.