Deluxe Deviled Seafood
Source: The Charlotte Cookbook - The Junior League of Charlotte, North Carolina
Yield: 8 servings

Butter
Garlic
1/4 c. minced onion
4 Tbl. butter
4 Tbl. flour
1 1/2 tsp. dry mustard
2 c. milk
Cayenne pepper
1 tsp. Tabasco
3 - 4 tsp. Worcestershire sauce
3 hard-boiled eggs, sieved or grated
1 1/2 lbs. seafood (Shellfish preferred), any combination of shrimp, crab, lobster, or oysters, cooked
1 c. Shredded sharp cheddar cgeese
1 c. fine buttered breadcrumbs
1/2 c. pecans, chopped fine

Butter a 2 quart shallow baking dish and rub it with cut cloves of garlic.

Cook onion in 4 Tbl. butter until transparent. Add flour and mustard and cook 1 or 2 minutes longer. Add milk and seasonings when thickened.

Add sieved eggs, seafood, and half the cheese.

Mix crumbs, rest of cheese, and nuts.

Put half the creamed mixture in dish. Sprinkle half of dry mixture. Repeat. Dot with butter and place in a 325 degree F oven for 25 minutes, or until thoroughly heated.