Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Butter or margarine |
| 1 teaspoon | Grated onion |
| ½ cup | Flour |
| 2 cups | Milk |
| ½ cup | Cream |
| 3 \N | Egg yolks |
| 2 tablespoons | Minced parsley |
| 2 tablespoons | Chives; finely chopped |
| ¼ cup | Sliced canned mushrooms; well drained |
| 1 teaspoon | Worcestershire sauce |
| ½ teaspoon | Paprika |
| 1 tablespoon | Prepared mustard |
| 3 tablespoons | Sherry |
| 1 pounds | Crab meat; well drained |
| 2 \N | Eggs; hard cooked and chopped |
| \N \N | Dry bread crumbs |
| \N \N | Shredded Swiss cheese |
Melt butter in a saucepan. Stir in the onion and flour. Gradually add the milk and cream, blending well. Cook until thickened, stirring constantly.
Remove from the heat and add the egg yolks, one at a time, beating vigorously after each addition. Add parsley, chives, mushrooms, Worcestershire sauce, paprika, mustard and sherry. Gently stir in the crab meat and chopped eggs. Try not to break the crab meat up too much. Pour into individual casseroles or a 1½ quart casserole. Sprinkle with equal parts of crumbs and cheese. Place under the broiler until hot and lightly browned.
NOTES : Can be served as a main course or a first course.
Recipe by: Unknown
Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 29, 1998