Ingredients:

4 (8 oz.) fillets, cooked
medium
1/2 lb. crab meat
12 asparagus spears, cooked
1/2 c. chopped pimento
paprika on top

White Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. scalded milk or cream
salt to taste
pepper to taste

Directions:

Melt butter in saucepan; gradually stir in flour. Stir roux over low heat for about 5 minutes. It should not take color.Stir in milk slowly and continue to cook, stirring
until smooth and thick.Season to taste. Makes 1 cup. Place small amount of crab meat and 3 spears of asparagus on each fillet.Put white sauce over all and sprinkle with paprika.