San Francisco Deviled Crab

• 4 tablespoons butter
• 1 tablespoon oil
• 3/4 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup light cream
• 1 1/2 teaspoons dry mustard
• 1/8 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1/4 cup dry sherry
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 3 eggs, hard-boiled and chopped
• 1 lb dungeness crabmeat, flaked
• salt
• pepper
• 1/2 cup parmesan cheese, grated

1. In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
2. In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
3. Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!

butter, oil, onion, celery, flour, milk, light cream, mustard, tabasco sauce, worcestershire sauce, sherry, lemon juice, fresh parsley, eggs, crabmeat, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/san-francisco-deviled-crab-288123 (may not work)