Deviled Corn And Crab

• 1/4 c. butter or margarine
• 1 Tbsp. all-purpose flour
• 1 tsp. prepared mustard
• 1/2 tsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• 1/2 tsp. monosodium glutamate
• 1/2 tsp. salt
• dash of pepper
• 1/2 c. milk
• 1 (7 1/2 oz.) can crab meat, flaked, cartilage removed
• 2 hard-cooked eggs, chopped
• 1 (1 lb.) can whole corn, drained
• 1 (1 lb.) can cream-style corn
• 1/2 c. grated Parmesan cheese
• 1/2 c. cracker crumbs (14 crackers)
• 1 Tbsp. butter, melted

1. In saucepan, melt the 1/4 cup butter; stir in flour, mustard, Worcestershire sauce, lemon juice, monosodium glutamate, salt and pepper.
2. Add milk all at once; cook and stir until mixture thickens and bubbles.
3. Remove from heat; carefully stir in crab meat, eggs, whole kernel corn and cream-style corn.
4. Spoon into a 1 1/2-quart casserole; sprinkle cheese over top.
5. Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle over cheese.
6. Bake at 350u0b0 for 45 minutes or until heated through.
7. Garnish with hard-cooked egg wedges and olive slices.
8. Makes 6 servings.

butter, flour, mustard, worcestershire sauce, lemon juice, monosodium glutamate, salt, pepper, milk, crab meat, eggs, corn, creamstyle, parmesan cheese, cracker crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744769 (may not work)