Deviled Crab a La Portugesa (Bodega Bay California Style)

• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup milk, heated
• 1 teaspoon salt
• 14 teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce
• 2 egg yolks, slightly beaten
• 2 cups dungeness crabmeat, Fresh crab meat
• 12 teaspoon lemon juice
• 14 cup marsala wine
• 8 slices French bread
• 23 cup unseasoned breadcrumbs
• 8 lemon slices
• paprika (to garnish)

1. Melt butter; stir in flour and milk.
2. Season with salt, cayenne, and Worcestershire.
3. Cook, stirring constantly, until thick.
4. Add egg yolks and crab while stirring.
5. Cook 3 minutes and stir in lemon juice and marsala.
6. Spoon mixture over French bread slices and cover with bread crumbs.
7. Top with a lemon slice and a sprinkling of paprika.
8. Bake in a 450 degree oven about 15-20 minutes, until bread crust is browned.

unsalted butter, flour, milk, salt, cayenne pepper, worcestershire sauce, egg yolks, dungeness crabmeat, lemon juice, marsala wine, bread, breadcrumbs, lemon slices, paprika

Taken from www.food.com/recipe/deviled-crab-a-la-portugesa-bodega-bay-california-style-324992 (may not work)