Deviled Egg And Crab Casserole
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Egg yolks||2 , beaten|
|Sherry wine||2 Teaspoon|
|Canned crab meat||13 Ounce (2 Cans, 6 1/2 Ounces Each)|
|Hard boiled eggs||3|
Melt butter in saucepan; stir in flour, salt and paprika, blending well.
Slowly stir in milk, stirring until smooth.
Stir a bit of the warm mixture into egg yolks.
Add egg yolks, sherry, and Worcestershire sauce, along with mushrooms, chopped onion, and flaked crab meat.
Place in a 1 1/2-quart casserole.
Cut hard-boiled eggs in halves; remove yolks.
Mash yolks and mix with a little mayonnaise.
Refill egg halves and place on top of the casserole.
Heat for about 15-20 minutes in a 350° oven.
A little crab meat can be used on top of deviled eggs.
This can be made in advance and refrigerated until time to pop into the oven