| 1/4 cup butter |
| 2 tablespoons flour |
| 1/2 cup milk |
| 1/2 teaspoon salt |
| dash of pepper |
| 1 tablespoon lemon juice |
| 1 teaspoon prepared mustard |
| 1/2 teaspoon horseradish |
| 1/2 teaspoon Worcestershire sauce |
| 1 6-1/2 or 7-1/2 oz. can crab meat, flaked |
| 2 hard-boiled eggs, chopped |
| 1 1-lb. can whole kernal corn, drained |
| 1 1-lb. can cream-style corn |
| 1/2 cup grated Parmesan cheese |
| 1/2 cup buttered bread crumbs |
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| Melt butter in saucepan and blend with flour. |
| Gradually add milk and cook over medium heat, stirring, until white sauce thickens. |
| Stir in salt, pepper, lemon juice, mustard,
horseradish, and Worcestershire sauce. |
| Mix together crab meat, eggs, and corn. |
| Add sauce, mix, and turn into greased 1-1/2 qt. casserole dish or a Dutch oven. |
| Top with cheese and crumbs. |
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| Bake at 400 degrees for 15 minutes or until heated through and bubbly. |
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Makes 6 servings. |
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| Enjoy! |
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