Deviled Crab - cooking recipe

Ingredients

1 (4 1/2 oz.) can Orleans fancy lump crabmeat
2 Tbsp. butter
1 tsp. flour
1 tsp. ground mustard
2 Tbsp. milk
2 Tbsp. dry sherry
1/4 c. breadcrumbs
1 tsp. butter
Tabasco or Worcestershire sauce to taste

Preparation

Rinse crab and drain.
Melt butter in saute pan.
Add flour and mustard.
Cook until it bubbles.
Add milk.
Cook until slightly thick.
Stir in drained crabmeat and sherry.
Season with Tabasco or Worcestershire sauce to taste.