Butter or margarine
2 tablespoons chopped green pepper
2 tablespoons chopped pimento
9 tablespoons flour
1 ½ teaspoons salt
3 cups milk
3 egg yolks, beaten
1 ½ teaspoons dry mustard
½ cup bottled capers, drained
1 tablespoon Worcestershire
6 tablespoons mayonnaise
3 pounds fresh lump crab meat or 6 6-ounce packages frozen King crab meat or 6 6½-ounce cans King crab meat
About an hour before serving:
In 1 tablespoon butter, in small skillet, sauté green pepper and pimento 3 to 5 minutes.
In large saucepan melt 9 tablespoons butter, stir in flour, salt, speck pepper, dash paprika until smooth. Slowly stir in milk, then cook, while stirring until a smooth, thick sauce.
Start heating oven to 350°F. To sauce slowly add egg yolks while stirring constantly; then stir in mustard, 1/8 teaspoon paprika, capers, 1/8 teaspoon pepper, Worcestershire, 3 tablespoons mayonnaise and green pepper mixture. Blend well; fold in well-drained crab meat.
Turn crab-meat mixture into greased 2 ½-quart casserole; spread top with 3 tablespoons mayonnaise. Bake about 30 minutes or until golden on top. Makes about 12 servings – good for a buffet.