|Tinned crabmeat||12 Ounce, or cooked|
|Cracker crumbs||1⁄2 Ounce (Dried Breadcrumbs Can Be Substituted)|
|Double cream||8 Ounce|
|Onion||1 Small, grated|
|Prepared mustard||1 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Worcester sauce||1⁄2 Teaspoon|
Flake and remove membranes from 12 oz. tinned or cooked crabmeat.
Melt in a saucepan 1 oz. butter.
Add 1/2 oz. cracker crumbs, 8 oz. double cream and 2 tablespoons grated onion.
Cook until thick.
Remove from heat.
Beat, then add 2 eggs, 1/8 teaspoon salt, 1 teaspoon prepared mustard, 1/4 teaspoon curry powder and 1/2 teaspoon of Worcester sauce to the cream mixture.
Add crabmeat and arrange in shells or ramekins.
Put in the refrigerator until needed, covered lightly in tin-foil.
To serve, brush the tops with melted butter and brown them in the oven at 400°F, Reg 6, or under a grill.