Deviled Crabs, Baltimore Style

• 34 cup medium white sauce (Magic White Sauce (and Variations) or your own recipe)
• 2 egg yolks, beaten
• 2 cups crabmeat
• 1 teaspoon prepared mustard
• 12 teaspoon lemon juice (fresh is best)
• 1 teaspoon Worcestershire sauce (or 2 tablespoons sherry wine)
• cayenne
• 14 cup mushroom, cooked (optional)
• 23 cup breadcrumbs
• 1 teaspoon parsley, minced
• lemon juice

1. Add hot white sauce gradually to beaten egg yolks, stirring constantly.
2. Add crab meat and heat through.
3. Add mustard, lemon, Worcestershire or sherry, cayenne, and mushrooms; transfer to oiled shells or individual ramekins.
4. Sprinkle lightly with buttered crumbs and parsley; brown in a hot oven (450F) for five minutes.
5. Sprinkle lemon juice over the top and serve hot.

white sauce, egg yolks, crabmeat, mustard, lemon juice, worcestershire sauce, cayenne, mushroom, breadcrumbs, parsley, lemon juice

Taken from www.food.com/recipe/deviled-crabs-baltimore-style-289948 (may not work)