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Leeds Creek Deviled Crab

• ½ small onion, finely chopped
• 2 large fresh mushrooms, finely chopped
• 1 clove garlic, finely chopped
• 4 tablespoons butter, 2 tablespoons melted
• 2 tablespoons flour
• 1½ teaspoons dry mustard
• Tabasco sauce
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon Worcestershire sauce
• 1 cup clam broth
• 2 egg yolks, beaten
• 1 pound backfin crab meat
• 2 tablespoons cracker crumbs

Sauté onion, mushrooms and garlic in melted butter until soft. Stir in flour and seasonings, slowly add broth, stirring constantly.

When sauce is smooth, remove from heat and stir in egg yolks carefully. Fold in crab meat. Pile into scallop shells. Top with cracker crumbs and drizzle melted butter on tops. Bake at 400 degrees for 8 to 10 minutes until brown.

Serves 6.