Crab Imperial

1 pound crabmeat (preferably backfin)
1 tablespoon margarine or butter
1 tablespoon flour
1/2 cup milk
1 teaspoon instant minced onion (I use reg. onion )
1 1/2 teaspoons Worcestershire sauce
2 slices white bread, cubed (crusts removed)
1/2 cup mayonnaise
1 tablespoon lemon juice ( 1/2 lemon)
1/2 teaspoon salt
Few dashes pepper
2 tablespoons margarien or butter
Paprika, for sprinkling

Recipe Instructions
Go through crabmeat to make sure there are no shell pieces.
In medium size pan, melt margarine or butter, mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper.

In another pan, heat margarine or butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture.

Put mixture into individual shell or ramekins (or greased 1 quart casserole). Sprinkle paprika over top. Bake at 450 degrees until hot and bubbly and lightly browned on top, 10 to 15 minutes.

Makes 4 servings.