by Jackie Agosti
2lbs. Jumbo lump crab meat 1lb claw meat few dashes Old Bay 2-3 dashes Worcester sauce 1 egg beaten (for every three) 3 decrusted slices of bread chopped 1/4 c chopped fine parsley Roux 3/4 c butter to 1 c flour 3c heavy cream -2 slices American cheese 1/4 c seafood base
Bring 3 c heavy cream to boil, add cheese then roux to thicken.
Put 1st 6 ingredients in bowl. Do not mix.
Fold in Roux mixture.
Shape to personal size.
Broil til brown – serve with lemon dill sauce or roasted red pepper sauce.
