Remove and discard shell from crabmeat; set aside. Melt margarine in a large saucepan over low heat. Add flour; cook, stir in milk, crabmeat and seasonings. Transfer to a chafing dish. Serve over herbed toast points.
Editor's Extra: Stir a little basil or mixed herbs into soft butter and spread on hot toast cut on the diagonal. I like to make these first so they get dry and crusty—sooo good with Creamed Crab on top.
This Creamed Crab recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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