|Hot sauce||1 Dash|
|All purpose flour||3 Tablespoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|White pepper||1⁄4 Teaspoon|
|Cooked fresh lump crabmeat||1 Pound, drained and flaked|
|Chopped green onions||3 Tablespoon|
|Finely chopped fresh parsley||3 Tablespoon|
|Fresh parsley sprigs||2|
If pastry leaves are desired for garnish, roll patty shell to 1/8 inch thickness on a lightly floured surface.
Cut into 12 leaf shapes.
Place on a lightly greased baking sheet, and bake at 350° for 5 to 8 minutes or until browned.
Combine egg yolks and 1 cup butter in top of a double boiler.
Bring water to a boil (water in bottom of double boiler should not touch top pan).
Reduce heat to low; cook, stirring constantly with a wire whisk, until butter melts.
Remove pan from water, and stir rapidly 2 minutes.
Stir in lemon juice, 1 teaspoonful at a time; add hot sauce and 1/4 teaspoon salt.
Place over boiling water; cook, stirring constantly, 2 to 3 minutes or until thickened.
Remove from heat.
Melt 2 tablespoons butter in a heavy saucepan; add flour, and cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened (5 minutes).
Stir in 1/2 teaspoon salt and pepper.
Add cream sauce to mixture in double boiler.
Gently fold in crabmeat, green onions, and chopped parsley.
Spoon into individual serving dishes, or serve over hot cooked rice.
Garnish with pastry leaves and parsley.