Compton'S Crab Imperial - cooking recipe

Ingredients

3/4 lb. butter
1/4 c. flour
pinch of white pepper
1/3 tsp. dry mustard
4 parsley sprigs, minced
3/4 tsp. Worcestershire sauce
1 c. milk
1 lb. lump backfin crabmeat
salt to taste
lemon wedges

Preparation

Melt butter in saucepan over low heat.
Blend in flour, pepper, Worcestershire sauce, parsley and mustard (English fine dry mustard).
In a saucepan, heat milk until scalding, being careful not to burn.
Blend milk into the roux and gently stir in crabmeat, salting to taste.
(The success for this main dish is fresh lump crabmeat.)
Mix carefully; overmixing can make the tender meat flake and lose its rich texture.
Now, spoon the mixture into individual casseroles.
Sprinkle with melted butter; and bake for 10 to 12 minutes at 425\u00b0.
Should be well heated and lightly browned.
Serve with lemon wedges.