Recipe - Deviled Crab

1 pound Louisiana crabmeat
2 tablespoon Onion,chopped
2 tablespoon Flour,allpurpose
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
3 dr Tabasco sauce
1 pn Cayenne pepper
1 tablespoon Parsley,chopped
3 cn Crabmeat(6.5oz ea)
3 tablespoon Butter or margarine,melted
Three fourths cup Milk
1 teaspoon Mustard,powdered
One half teaspoon Salt
1 pn Black pepper
1 Egg,beaten
One fourth cup Bread crumbs,dry

1. Thaw frozen crabmeat or drain canned crabmeat; pick over.
2. Cook onion in tablespoons butter until soft, then blend in flour.
3. Add milk gradually and cook until thick, stirring constantly.
4. Stir in lemon juice and seasonings.
5. Stir a little of the hot sauce into beaten egg; add egg mixture to
remaining sauce, stirring constantly.
6. Add parsley and crabmeat; blend well.
7. Divide among six wellgreased individual shells or 5ounce custard
cups.
8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture
in each shell.
9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini