Serves: 8
Total Calories: 228

1/2 cup onion finely chopped
1/4 cup green bell pepper finely chopped
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups half and half
2 eggs yolk slightly beaten
dash cayenne pepper
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon mustard prepared
1 tablespoon chives finely chopped
2 (7 1/2-ounce) cans crab meat drained, flaked and cartilage removed
1 cup bread crumbs soft
3 tablespoons butter or margarine, melted

Heat oven to 375°. Sauté onion and green pepper in 3 tablespoons butter or margarine until tender. Add flour and mix until smooth. Stir in half-and-half gradually. Cook over medium heat, stirring constantly until sauce thickens. In small bowl, stir a small amount of the hot sauce into egg yolks. Add to remaining sauce in pan and heat for 2 or 3 minutes, stirring constantly. Remove from heat and add cayenne, salt, Worcestershire, mustard and chives. Mix well. Stir in crab meat.

Spoon crab mixture into 8 buttered ramekins, custard cups or shells. Combine bread crumbs and 3 tablespoons melted butter or margarine and sprinkle on crab mixture. Bake 20 to 25 minutes or until crumbs are golden brown and mixture is bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 228
Calories from Fat: 139

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