1/3 small bell pepper
1/3 stalk celery
1/3 small white onion
1 tablespoon parsley flakes
1/2 stick butter
2 tablespoons flour
2 tablespoon sherry wine
1 cup milk
1 teaspoon lemon juice
1 tablespoon mayonnaise
Salt and pepper to taste
1 pound lump crabmeat (backfin preferred)
Grate 1/3 small bell pepper, 1/3 stalk celery, and 1/2 small white onion. Saute this and one heaping tablespoon parsley flakes in 1/2 stick of butter until tender.
Blend in 2 tablespoons flour, 2 tablespoons sherry wine and a dash or two of Tobasco. Stir until smooth. Add 1 cup of milk slowly and cook until thickened, stirring constantly. Remove from heat.
In a large bowl, beat 1 egg well. Pour cream sauce into beaten egg and mix well. Season with 1 teaspoon lemon juice, 1 tablespoon mayonnaise and salt and pepper to taste. Accent and a pinch of Seafood Seasoning may be added if desired, (this is optional).
Fold in 1 pound of lump crabmeat (backfin preferred) from which all shells have been removed and 1 finely chopped pimento.
Spoon mixture into 6 well-buttered crab shells or a buttered casserole. Sprinkle with a little Parmesan cheese and paprika.
Bake in moderate oven (about 350-degrees) for fifteen to twenty minutes.