Deviled Crab

• 1 lb. crabmeat
• 2 Tbsp. chopped onion
• 3 Tbsp. butter or other fat, melted
• 2 Tbsp. flour
• 3/4 c. milk
• 1 tsp. Worcestershire sauce
• 1/2 tsp. sage
• dash of cayenne pepper
• 1 Tbsp. lemon juice
• 1 egg, beaten
• 1 Tbsp. chopped parsley
• 1/2 tsp. powdered mustard
• dash of pepper
• 1/4 c. dry bread crumbs
• 1 Tbsp. butter or other fat, melted
• 1/2 tsp. salt

1. Remove any shell or cartilage from crabmeat.
2. Cook onion in butter until tender.
3. Blend in flour.
4. Add milk gradually and cook until thick, stirring constantly.
5. Add seasonings and lemon juice. Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly.
6. Add parsley and crabmeat.
7. Place in 6 well-greased individual shells or 5 ounce custard cups.
8. Combine butter and crumbs; sprinkle over top of each shell.
9. Bake in a moderate oven at 350u0b0 for 15 to 20 minutes or until brown.
10. Serves 6.

crabmeat, onion, butter, flour, milk, worcestershire sauce, sage, cayenne pepper, lemon juice, egg, parsley, powdered mustard, pepper, bread crumbs, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36613 (may not work)