San Francisco Deviled Crab Recipe

• 3 tbsp. butter (or possibly butter)
• 1 tbsp. vegetable oil
• 3/4 c. finely minced onion
• 1/2 c. finely minced celery
• 3 tbsp. flour
• 1 1/2 c. lowfat milk
• 1 c. light cream
• 1 1/2 teaspoon dry mustard
• 1/8 teaspoon Tabasco
• 1 teaspoon Worcestershire
• 1/4 c. dry sherry
• 2 tbsp. fresh lemon juice
• 2 tbsp. minced fresh parsley
• 3 hard boiled minced Large eggs
• 1 pound crab meat, flaked
• Salt and pepper to taste (white pepper)
• 1/2 c. freshly grated Parmesan cheese

1. Combine butter and oil and saute/fry the onion and celery over low heat 4-6 min.
2. Add in the flour, little at a time, stirring, 3-4 min.
3. Heat lowfat milk and cream in a small saucepan and add in to the onion mix, stirring constantly.
4. Then, combine dry mustard, Tabasco, Worcestershire, sherry, lemon juice and parsley.
5. Add in to onion mix and stir.
6. Bring to simmer and stir till it thickens.
7. Add in minced Large eggs and crab.
8. Taste and adjust with salt and pepper.
9. Serve over rice.

butter, vegetable oil, onion, celery, flour, milk, light cream, mustard, tabasco, worcestershire, sherry, lemon juice, parsley, eggs, crab meat, salt, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/san-francisco-deviled-crab-53081 (may not work)