Crabmeat Casserole

• 4 Tbsp. butter
• 4 Tbsp. flour
• 1 1/4 c. milk
• 1/4 tsp. pepper
• 1 Tbsp. Madeira wine
• 1 Tbsp. lemon juice
• 4 egg yolks
• 1 can crabmeat
• 1 c. finely slivered ham, cooked
• 1 c. finely slivered chicken white meat
• 4 egg whites
• Parmesan cheese

1. Melt the butter.
2. Add flour and cook until bubbly.
3. Add milk and cook until thick.
4. Add pepper, Madeira and lemon juice.
5. Add egg yolks, crabmeat, ham and chicken.
6. Beat the egg whites until stiff.
7. Fold in the crab mixture and pour into an unbuttered 3-quart casserole.
8. Sprinkle with Parmesan cheese and bake at 350u0b0 for 45 minutes with pan sitting in a pan of water.
9. Serve with Newburg sauce or a thin white cream sauce with slivers of pineapple added to it.
10. Serves 8 to 10.

butter, flour, milk, pepper, madeira wine, lemon juice, egg yolks, crabmeat, ham, white meat, egg whites, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765479 (may not work)