A few days ago, when I went home to Arkansas to do some errands from NYC, my husband had invited a family friend and his family to come over to the house to celebrate Chap Goh Meh & Valentine’s Day since I was here. So I decided to make this dish to share with all of them. I was glad that the family loves them so much.
1½ pounds lump or flake crabmeat, drained
12 slices bread, toasted and crushed, divided (Reserved 1/3 cup)
6 hard-cooked eggs, chopped
¾ cup chopped onions
1½ cup finely chopped celery
1½ small green pepper, finely chopped
3 tablespoons chopped fresh parsley
¼ cup all-purpose flour
¼ teaspoon salt
1½ tablespoon Worcestershire sauce
1½ cup mayonnaise
1½ cup milk
4½ tablespoons butter or margarine
18 cleaned whole crab shells
Preheat oven to 400°F.
In a large mixing bowl with lump/flake crabmeat, chopped eggs, chopped onions, chopped celery, green pepper, chopped fresh parsley, Worcestershire sauce and stir to mix well, set aside.
Heat a saucepan with butter over low heat, add all-purpose flour, salt and stirring until smooth. Constantly stirring for 1 minute and gradually stir in the milk and bring the heat to medium heat, stirring constantly until flour mixture thickened and bubbly. Remove saucepan from heat.
Pour the sauce into the crabmeat mixture and stir well. Add toasted breadcrumbs, mayonnaise and stir well.
Fill each crab shell with crabmeat mixture and sprinkle some reserved breadcrumbs on to the top. Place each complete crab shell on a baking pan/sheet with a 1-inch apart from each other. Transfer to the preheated oven for 15-20 minutes. Serve immediately.