Crab And Corn A La Creme - cooking recipe

Ingredients

1/4 c. butter or margarine
2 cans Mexican style corn, drained
2 (6 1/2 oz.) cans king crab meat, drained
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/2 tsp. dry mustard
1 1/2 tsp. grated lemon rind
1 tsp. Worcestershire sauce
1 c. heavy cream
6 bread slices
snipped parsley

Preparation

In blazer of chafing dish or in a saucepan over direct heat, melt butter.
Stir in corn, crabmeat, salt, pepper, paprika, mustard, lemon rind, Worcestershire and cream.
Cook, stirring, until hot.
Meanwhile, toast bread.
Cut into triangles.
On it serve corn mixture sprinkled with parsley.
Makes 6 servings.