Creamed Crab

Serves: 9
Total Calories: 60


1 pound fresh crabmeat
1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk or half-and-half
salt and pepper to taste
Worcestershire sauce to taste
herbed toast points


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.

Nutritional Facts:

Serves: 9
Total Calories: 60
Calories from Fat: 28

This Creamed Crab recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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