Compton'S Crab Imperial

Directions

1. 1
   Melt butter in saucepan over low heat.
2. 2
   Blend in flour, pepper, Worcestershire sauce, parsley and mustard (English fine dry mustard).
3. 3
   In a saucepan, heat milk until scalding, being careful not to burn.
4. 4
   Blend milk into the roux and gently stir in crabmeat, salting to taste.
5. 5
   (The success for this main dish is fresh lump crabmeat.)
6. 6
   Mix carefully; overmixing can make the tender meat flake and lose its rich texture.
7. 7
   Now, spoon the mixture into individual casseroles.
8. 8
   Sprinkle with melted butter; and bake for 10 to 12 minutes at 425°.
9. 9
   Should be well heated and lightly browned.
10. 10
    Serve with lemon wedges.