Recipe(tried): Pacific Crab Casserole (using hard boiled eggs, broiled)

PACIFIC CRAB CASSEROLE

Can be served as a main course or a first course.

1/4 lb butter or margarine
1/2 cup flour
1 teaspoon grated onion
2 cup milk
1/2 cup cream
3 egg yolks
2 tablespoons minced fresh parsley
2 tablespoons chives, finely chopped
1/4 cup sliced canned mushrooms, well drained
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 tablespoon prepared mustard
3 tablespoons sherry
1 lb coked crab meat, well drained
2 eggs, hard boiled and chopped
Dry bread crumbs
Shredded Swiss cheese

Melt butter in a saucepan. Stir in the flour and onion. Gradually add the milk and cream, blending well. Cook until thickened, stirring constantly.

Remove from the heat and add the egg yolks, one at a time, beating vigorously after each addition. Add parsley, chives, mushrooms, Worcestershire sauce, paprika, mustard and sherry.

Gently stir in the crab meat and chopped eggs. Try not to break the crab meat up too much. Pour into individual casseroles or a 1 1/2 quart casserole. Sprinkle with equal parts of bread crumbs and cheese.

Place under the broiler until hot and lightly browned.

Makes 6 servings