Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan Temperature: 350 F. Oven

1. Saute Onions And Peppers In Hot Shortening Or Salad Oil In A Stock Pot Or

Steam-Jacketed Kettle Until Tender.

2. Reduce Heat; Blend In Flour Until Smooth.

3. Reconstitute Milk; Gradually Add To Flour And Onion Mixture. Cook Until Thick, About 10 Mintues, Stirring Constantly.

4. Add Salt, Black And Red Peppers, Mustard, Worcestershire Sauce, Hot Sauce

And Lemon Juice To The Thickened Mixture.

5. Remove Sauce From Heat. Add 1 Cup Sauce To Eggs; Beat Slightly. Add To Remaining Sauce, Stirring Constantly.

6. Add Crab Meat, Parsley, Bread Crumbs And Salad Dressing To Egg Sauce Mixture; Stir To Mix. Pour Approximately 9 Lb 10 Oz ( 5 Qt) Crab Mixture Into Each Pan.

7. Combine Butter And Bread Crumbs; Add Cheese. Sprinkle Approximately 2 1/2 Cups Crumb Mixture Over Crab Mixture In Each Pan.

8. Sprinkle 1 Tsp Paprika Over Topping In Each Pan. Bake 1 Hour Or Until Golden Brown.

9. Cut Each Pan 5 By 4.

Qt) Chopped Onions, And 3 Lb 11 Oz Fresh Sweet Peppers A.P. Will Yield 3 Lb (2 1/4 Qt) Chopped Sweet Peppers.

Cups Juice.

Cold Water May Be Used For Juice.

Chopped Fresh Parsley.

25 Lb Crabmeat.