Deviled Crab - Williamsburg Style

• 1/4 c. margarine or butter
• 2/3 c. fine dry bread crumbs
• 2 Tbsp. finely chopped onion
• 2 Tbsp. flour
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 3/4 c. light cream
• 1 lb. crabmeat
• 2 hard-cooked eggs, finely chopped
• 1 Tbsp. minced parsley
• 1/4 c. sherry

1. Melt margarine in saucepan.
2. Remove 2 tablespoons margarine and mix with bread crumbs; set aside.
3. To remaining margarine, add chopped onion.
4. Saute until tender, about 5 minutes.
5. Remove from heat.
6. Blend in flour, salt and pepper.
7. Gradually stir in cream and sherry.
8. Cook over medium heat, stirring constantly, until mixture comes to a boil.
9. Stir in crab, eggs and parsley.
10. Turn mixture into individual scallop shells or casseroles or a 9-inch baking dish.
11. Top with crumbs.
12. Bake at 375u0b0 for 20 to 25 minutes, or until crumbs are lightly browned.

margarine, bread crumbs, onion, flour, salt, white pepper, light cream, crabmeat, eggs, parsley, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944529 (may not work)