Serves Two – may be doubled
Ingredients                         Preheat oven to 375º
For casserole:   
2 T butter                      2 T All purpose flour
1 C Milk                        ¼ t garlic powder
4 t cooking sherry        ¼ t onion powder
1 T Ketchup                 Salt and pepper to taste
1 C White Heron Point Crab Meat

For Topping:
½ C Panko Japanese Bread Flakes or Regular Bread Crumbs
2 T Butter
½ t garlic powder
Paprika
Dried Parsley Flakes

Directions: 
Casserole:
Butter two individual casserole dishes
In a small sauce or sauté pan melt 2 T butter on low heat.
Blend in flour.  Add milk mixing until thickened. 
Add ¼ t garlic and onion powders, cooking sherry, and ketchup
Add salt and pepper to taste.  
Use ½ C or more Heron Point crab meat in each casserole
Pour prepared sauce over crab meat. 

Topping:
In a separate small bowl take bread flakes or bread crumbs and add 2 T melted butter and ½ t garlic powder
Spread mixture on top of casserole. 
Sprinkle paprika and a few dried parsley flakes. 
Bake at 375º for 15-20 minutes until top is browned
                     ~ Courtesy of Sally Keyser