Hot Deviled Crab

• 1 lb lump crabmeat
• 12 cup finely chopped onion
• 3 tablespoons butter
• 1 tablespoon finely chopped chives
• 3 tablespoons flour
• 2 tablespoons melted butter
• 1 tablespoon prepared mustard
• 1 cup soft breadcrumbs
• 1 12 cups half-and-half
• 2 teaspoons Worcestershire sauce
• 14 cup chopped green pepper
• 1 dash cayenne
• 2 eggs (beaten slightly)
• 12 teaspoon salt

1. Preparation Instructions:.
2. Heat oven to 375 degrees.
3. Saute onions and green pepper in 3 tablespoons butter or margarine until tender in saucepan.
4. Add flour; mix until smooth.
5. Stir in Half and Half gradually; cook over medium heat, stirring constantly until sauce thickens.
6. Stir in small amount of hot sauce into egg yolks; add to remaining sauce in pan; heat 2 minutes.
7. Remove from heat; add cayenne, salt, Worcestershire sauce, mustard and chives; mix well.
8. Stir in crab meat.
9. Spoon crab mixture into 6 buttered ramekins, custard cups or 1 quart casserole.
10. Combine bread crumbs and 2 tablespoons melted butter or margarine; sprinkle on crab mixture.
11. Bake 20 to 25 minutes or until crumbs are golden brown.
12. Makes 6 servings.

lump crabmeat, onion, butter, chives, flour, butter, mustard, breadcrumbs, worcestershire sauce, green pepper, cayenne, eggs, salt

Taken from www.food.com/recipe/hot-deviled-crab-370115 (may not work)