Crab And Corn Bake

• 1/4 c. butter
• 2 Tbsp. flour
• 1/2 c. milk
• 1/2 tsp. salt
• dash of pepper
• 1 Tbsp. lemon juice
• 1 tsp. prepared mustard
• 1/2 tsp. horseradish
• 1/2 tsp. Worcestershire sauce
• 1 (6 1/2 to 7 1/2 oz.) can crab meat, flaked
• 2 hard-boiled eggs, chopped
• 1 (16 oz.) can whole kernel corn, drained
• 1 (16 oz.) can cream-style corn
• 1/2 c. grated Parmesan cheese
• 1/2 c. buttered bread crumbs

1. Preheat oven to 400u0b0. In saucepan, melt butter and blend with flour. Gradually add milk and cook over medium heat, stirring until white sauce thickens. Stir in the salt, pepper, lemon juice, mustard, horseradish and Worcestershire sauce. Mix together the crab meat, eggs and corn. Add the milk sauce and turn entire mixture into a greased 1 1/2-quart baking dish. Top with cheese and crumbs. Bake for 15 minutes or until heated through and bubbly.

butter, flour, milk, salt, pepper, lemon juice, mustard, horseradish, worcestershire sauce, crab meat, eggs, whole kernel corn, creamstyle, parmesan cheese, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112907 (may not work)