Mrs. Tawes' Crab Casserole - cooking recipe

Ingredients

1 lb blue crab meat, back fin or jumbo lump
6 eggs, hard cooked
1 cup heavy cream
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon dry mustard
1 tablespoon white vinegar
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup dry breadcrumbs

Preparation

Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
Add salt and pepper.
Mash egg yolks and set aside.
Make roux with butter and flour.
Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
Pour while hot over crab and mix gently.
Place in buttered 1 quart casserole.
Cover top with bread crumbs.
Dot with butter.
Brown in 350 degree oven until just warm.