Crab Epicurean

• 3 Tbsp. butter
• 2 Tbsp. chopped onion
• 1 c. sliced mushrooms
• 1 c. crab meat (canned or fresh cooked; use 6 1/2 oz. can)
• 1/2 c. bread crumbs
• 2 Tbsp. chives, finely chopped
• 1/4 tsp. thyme
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. cream
• 1 egg yolk, slightly beaten
• 1/2 c. buttered crumbs

1. Heat butter.
2. Add onion and mushrooms; cook over low heat for about 5 minutes.
3. Add crab meat, bread crumbs, chives and seasonings.
4. Combine cream and egg yolk; stir into crab meat mixture.
5. Turn into buttered crab shells, ramekins or scallop shells.
6. Top with buttered crumbs and a dash of paprika.
7. Bake in moderate oven (375u0b0) for 20 to 25 minutes, or until browned. Makes about 4 servings.
8. Serve with sliced tomatoes, buttered toasted garlic bread and/or Ry-Krisp.

butter, onion, mushrooms, crab meat, bread crumbs, chives, thyme, salt, pepper, cream, egg yolk, buttered crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414509 (may not work)