Curried Crabmeat, Au Gratin(A George Rector Recipe) - cooking recipe

Ingredients

1 lb. crabmeat
1 Tbsp. curry powder
a little milk or cream
1 c. hot white sauce
grated Swiss cheese

Preparation

Pick over crabmeat to remove any tiny bones or bits of shell. Dissolve curry powder in a little milk or cream and add to 1 cup hot white sauce.
Add crabmeat, mixing it gently, so as not to break the crab flakes.
Transfer the crabmeat to individual au gratin dishes (or scallop shells).