Crab Supreme

This recipe is originally from an old church cookbook. It is not recommended to use reduced-fat or fat-free mayonnaise.

• Ready In: 45 mins
• Serves: 2-3

Ingredients

• 1  small onion, finely chopped
• 1⁄4 cup  diced green pepper
• 3  tablespoons butter, divided
• 1  tablespoon all-purpose flour
• 3⁄4 cup milk
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon salt
• 1⁄2 lb fresh crabmeat or 1⁄2 lb  canned crabmeat, drained, flaked and cartilage removed or 1  cup  imitation crabmeat, flaked
• 1⁄3 cup mayonnaise
• 1  dash  hot pepper sauce
• 2  tablespoons  dry breadcrumbs
• 1  dash paprika

Directions

1. In a small saucepan, saute the onion and green pepper in 2 tablespoons butter. Stir in flour until blended; gradually stir in the milk. Add chili powder and salt. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Remove from heat; stir in the crab, mayonnaise and hot pepper sauce. Transfer to a greased shallow 1-qt. Baking dish.
3. Melt the remaining butter and toss with bread crumbs. Sprinkle over crab mixture. Bake uncovered at 350F for 25-30 minutes or until heated through. Sprinkle with paprika.