Friday, March 19, 2010

Helen's Deviled Crabs

This one just might be a good holiday casserole, or for those special occasions when you want a dish with a bit of oomph in it to please the palates of the picky.

Helen's Deviled Crabs

1/4 pound butter (1 stick)
4 Tbls. flour
3 cups milk
1 tsp. prepared mustard
1 1/2 Tbls. lemon juice
3 Tbls. Sherry
1 Tbls. minced parsley
6 diced hard-cooked eggs
3 cups crab meat

*Cook well butter, flour, milk. Add remaining ingerdients. Place in casserole and top with buttered bread crumbs. Bake at 400 degrees for 10-15 minutes.
*Make a cream sauce with the butter, flour, and milk.

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