OCR Text |
Show This Week's RECIPE . . . Deviled crab makes a delicious luncheon dish, especially when served with your favorite green salad. Recide is one of Mrs. Gordon Gor-don Harmston's. DEVILED CRAB (Serves 8) 8 tbs. butter 8 tbs. flour 1 cup milk 1 egg well beaten. Make cream sauce of first three ingredients. Add well beaten egg. Season with: salt, pepper, Worcestershire Wor-cestershire sauce, Tobasco sauce and grated onion. Combine with two 6-oz. cans flaked crab and 1 large can of whole mushrooms with juice. Add 2 tbs, chopped, pimento. Fill crab shells or casserole and top with bread crumbs, which have been sauted in butter. Heat in slow oven (350 deg.) for thirty minutes. |