Prep Time 20m
Cook Time 30m
Ready Time 60m
Yield 6 servings

  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening, divided
  • 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, divided
  • 1/2 cup chopped green pepper
  • 2 (6 1/2 oz.) cans crab meat, drained thoroughly
  • 2 tablespoons pimiento strips
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 4 cups milk
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon chili powder or ground red pepper, or to taste
  • Dash Worcestershire sauce
  • 2 tablespoons fine dry bread crumbs
Preparation Directions
  • Step 1Heat oven to 375ºF.
  • Step 2Melt 1/4 cup shortening in large heavy skillet over medium heat. Stir in green pepper. Cook until tender, stirring occasionally. Stir in crab meat and pimiento strips.
  • Step 3Melt 1/2 cup shortening in heavy saucepan over medium heat. Blend in flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir 1 to 2 minutes.
  • Step 4Combine mayonnaise, salt, mustard, chili powder and Worcestershire sauce in small bowl. Stir into hot sauce. Stir in crab meat mixture. Spoon into 6 shell ramekins or 10-ounce custard cups. Top each serving with 1 teaspoon crumbs. Place ramekins or custard cups on baking sheet.
  • Step 5Bake 15 to 20 minutes or until sauce is lightly browned and bubbly. Sprinkle lightly with paprika, if desired.
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