Deviled Crab
1 lb louisiana crabmeat
2 tablespoon onion,chopped
2 tablespoon flour,all-purpose
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
3 drop tabasco sauce
1 pinch cayenne pepper
1 tablespoon parsley,chopped
3 can crabmeat(6.5oz ea)
3 tablespoon butter or margarine,melted
3/4 cup milk
1 teaspoon mustard,powdered
1/2 teaspoon salt
1 pinch black pepper
1 each egg,beaten
1/4 cup bread crumbs,dry
1. Thaw frozen crabmeat or drain canned crabmeat; pick over.
2. Cook onion in tablespoons butter until soft, then blend in flour.
3. Add milk gradually and cook until thick, stirring constantly.
4. Stir in lemon juice and seasonings.
5. Stir a little of the hot sauce into beaten egg; add egg mixture to
remaining sauce, stirring constantly.
6. Add parsley and crabmeat; blend well.
7. Divide among six well-greased individual shells or 5-ounce custard
cups.
8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over
mixture in each shell.
9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown.
Yield: 6 servings