Title: Deviled Crab
Categories: Entree Seafood Check
Yield: 8 Servings

1	lb	Crab meat
CREAM SAUCE
1/2		Stick butter
1/2	ts	Salt
1	c	Milk
1	tb	Flour
1		Egg
3	tb	Worcestershire sauce
1	ts	Mustard
		Red pepper
1	ts	Celery seed

CREAM SAUCE - Cook butter, salt, milk, and flour until thick. Add egg, beating well. Add remainder of ingredients.

MAIN DIRECTIONS - Pour cream sauce over crab meat and mix well. Put in shells and sprinkle fine crumbs over top. Cook in hot oven until brown.

from Hazel Shaffer

from "The Old Stone House Cookbook", 1965, compiled by The Service Leaque of Morgantown, West Virginia

typed and posted by teri Chesser 10/96

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