Crab Struedel - cooking recipe

Ingredients

4 Tbsp. butter
2 Tbsp. flour
salt and pepper to taste
1/2 tsp. dijon mustard
1 c. bread crumbs
1/2 c. swiss cheese grated
3/4 c. half and half
1/4 c. parmesan cheese
1/4 tsp. dry mustard
12 oz. crabmeat
1 pkg. puff pastry, freezer section, thawed to room temp.
2 hard boiled eggs, chopped (optional)
3/4 c. sour cream
1/4 c. fresh parsley, chopped
1/4 c. shallots chopped fine
2 Tbsp. chopped chives
2 Tbsp. parmesan
2-3 Tbsp. melted butter

Preparation

Melt 2 Tbsp. butter in pan and stir in flour to a smooth paste.
Add the half and half and heat gently, while stirring on a low heat.
When reaches a simmer remove from heat and add the dijon mustard.
Keep stirring and bring back to a simmer to slightly thickened.
Remove, cover and chill in fridge for two hours.