Crab Imperial

(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.