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Crisfield Deviled Crab

• ½ cup finely chopped onion
• 3 Tablespoons butter or margarine
• 1 Tablespoon finely chopped chives
• 3 Tablespoons flour
• 2 Tablespoons melted butter or margarine
• ½ teaspoon salt
• 1 Tablespoon prepared mustard
• 1 cup soft bread crumbs
• 1½ cup Half and Half
• 2 teaspoon Worcestershire sauce
• ¼ cup chopped green pepper
• dash of cayenne
• 2 eggs, slightly beaten

Heat oven to 375 degrees.

Saute onion and green pepper in 3 Tablespoons of butter or margarine until tender. Add flour and mix until smooth. Stir in Half and Half gradually. Cook over medium heat, stirring constantly until sauce thickens.

Stir a small amount of hot sauce into egg yolks. Add to sauce and heat 2 minutes.

Remove from heat and add cayenne, salt, Worcestershire sauce, mustard and chives. Mix well. Stir in crab meat. Spoon crab mixture into 6 buttered ramekins, custard cups or 1 quart casserole.

Combine bread crumbs and 2 Tablespoons melted butter or margarine. Sprinkle on crab mixture. Bake 20-25 minutes or until crumbs are golden brown.

Makes 6 servings.