crab imperial

1 pound backfin crabmeat
1 tablespoon margarine or butter
1 tablespoon flour
1/2 cup milk
1 teaspoon instant minced onion
1-1/2 teaspoons Worcestershire sauce
2 slices white bread, cubed (crust removed)
1/2 cup mayonnaise
1 tablespoon lemon juice (half a lemon)
1/2 teaspoon salt
Few dashes pepper
2 tablespoons margarine or butter
Paprika, for sprinkling

Remove all cartilage from crabmeat. In a medium-sized pan, melt butter or margarine; mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat margarine or butter until lightly browned. Add crab and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins (or a greased 1-quart casserole). Sprinkle with paprika. Bake at 450 until hot and bubbly and lightly browned on top, 10-15 minutes. Makes four servings.

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