Crabmeat Artichoke Casserole

• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. dry mustard
• 1 1/2 c. milk
• 1/2 tsp. Worcestershire sauce
• dash of hot pepper sauce
• 1/4 c. Parmesan cheese
• 1 lb. crabmeat
• 1 (14 oz.) can artichoke hearts
• 4 hard-cooked eggs, sliced
• 1/2 c. buttered bread crumbs
• 1/4 c. Parmesan cheese

1. Melt butter.
2. Blend flour, salt, pepper and mustard until smooth.
3. Add milk; cook until thickened.
4. Add Worcestershire sauce, hot pepper sauce, 1/4 cup Parmesan cheese and crabmeat; mix well.
5. Arrange artichoke hearts on bottom of 1 1/2-quart casserole dish.
6. Cover with sliced eggs, spoon in crab mixture.
7. Top with buttered bread crumbs which have been mixed with 1/4 cup Parmesan cheese.
8. Bake at 350u0b0 for 30 to 40 minutes.
9. Makes 6 to 8 servings.

butter, flour, salt, pepper, dry mustard, milk, worcestershire sauce, pepper sauce, parmesan cheese, crabmeat, hearts, eggs, buttered bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050365 (may not work)