Deviled Egg And Crab Casserole
Ingredients
| 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) | |
| Salt | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 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 |
Directions
Melt butter in saucepan; stir in flour, salt and paprika, blending well.
Slowly stir in milk, stirring until smooth.
Cool slightly.
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
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 1428Calories from Fat 832
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 45 g225%
Trans Fat 0 g
Cholesterol
Sodium 4354 mg181.42%
Total Carbohydrates 55 g18.3%
Dietary Fiber 1 g4%
Sugars 27 g
Protein 97 g194%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
