Louisiana Crabmeat Au Gratin(Great Dip!) - cooking recipe

Ingredients

5 Tbsp. butter
3 Tbsp. flour
1 c. milk
1 c. chicken bouillon
1 egg, well beaten
3 Tbsp. sherry
dash of Tabasco
1 Tbsp. Worcestershire
1 tsp. salt
1 tsp. pepper
1 lb. lump white crabmeat
1 c. grated Cheddar cheese

Preparation

In a large skillet make a white sauce with the butter, flour and milk.
Add the bouillon and egg.
Cook 1 minute, stirring constantly.
Remove from heat.
Add the wine, Tabasco, Worcestershire, salt and pepper.
Add the crabmeat to the sauce and pour it into a 1 1/2-quart casserole or 6 ramekins.
Sprinkle the mixture with cheese.
Bake, uncovered, at 350\u00b0 for 20 minutes. Let chill in refrigerator overnight for spices to set in, then reheat.
Serves 6.