Updated: May 29
(by Aimee Lee Ball)
5 T. butter, divided
1 T. flour
1/2 c. milk
1 1/2 t. Worcestershire sauce
2 T. dry sherry
1/4 c. mayonnaise
1 T. fresh lemon juice
1/2 t. salt
1/4 t. freshly ground pepper
1 lb. fresh lump crab meat, drained
1/4 c. bread crumbs
Preheat oven to 450 F.
Melt 1 T. butter in a small saucepan over low heat.
Add flour, whisking, until smooth.
Cook, whisking constantly, 1 minute.
Gradually add milk.
Cook over medium heat, stirring constantly, 2 minutes or until thickened and bubbly. Remove sauce from heat.
Stir in Worcestershire sauce, sherry, mayonnaise, lemon juice, salt and pepper.
Melt 3 T. butter in a medium skillet over medium heat.
Add crab meat, and sauté 1 to 2 minutes.
Off heat, stir in sauce.
Spoon mixture into 4 buttered baking shells.
Melt remaining 1 T. butter in a small saucepan, and stir in bread crumbs.
Sprinkle on top of crab mixture.
Bake for 10 minutes or until hot and bubbly.