Louisiana Crabmeat Au Gratin(Great Dip!)

• 5 Tbsp. butter
• 3 Tbsp. flour
• 1 c. milk
• 1 c. chicken bouillon
• 1 egg, well beaten
• 3 Tbsp. sherry
• dash of Tabasco
• 1 Tbsp. Worcestershire
• 1 tsp. salt
• 1 tsp. pepper
• 1 lb. lump white crabmeat
• 1 c. grated Cheddar cheese

1. In a large skillet make a white sauce with the butter, flour and milk.
2. Add the bouillon and egg.
3. Cook 1 minute, stirring constantly.
4. Remove from heat.
5. Add the wine, Tabasco, Worcestershire, salt and pepper.
6. Add the crabmeat to the sauce and pour it into a 1 1/2-quart casserole or 6 ramekins.
7. Sprinkle the mixture with cheese.
8. Bake, uncovered, at 350u0b0 for 20 minutes. Let chill in refrigerator overnight for spices to set in, then reheat.
9. Serves 6.

butter, flour, milk, chicken bouillon, egg, sherry, worcestershire, salt, pepper, lump white crabmeat, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323318 (may not work)