Crab Struedel

• 4 Tbsp. butter
• 2 Tbsp. flour
• salt and pepper to taste
• 1/2 tsp. dijon mustard
• 1 c. bread crumbs
• 1/2 c. swiss cheese grated
• 3/4 c. half and half
• 1/4 c. parmesan cheese
• 1/4 tsp. dry mustard
• 12 oz. crabmeat
• 1 pkg. puff pastry, freezer section, thawed to room temp.
• 2 hard boiled eggs, chopped (optional)
• 3/4 c. sour cream
• 1/4 c. fresh parsley, chopped
• 1/4 c. shallots chopped fine
• 2 Tbsp. chopped chives
• 2 Tbsp. parmesan
• 2-3 Tbsp. melted butter

1. Melt 2 Tbsp. butter in pan and stir in flour to a smooth paste.
2. Add the half and half and heat gently, while stirring on a low heat.
3. When reaches a simmer remove from heat and add the dijon mustard.
4. Keep stirring and bring back to a simmer to slightly thickened.
5. Remove, cover and chill in fridge for two hours.

butter, flour, salt, dijon mustard, bread crumbs, swiss cheese, parmesan cheese, dry mustard, crabmeat, pastry, eggs, sour cream, fresh parsley, shallots, chives, parmesan, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802169 (may not work)