3 tbsp. butter (or butter)
1 tbsp. vegetable oil
3/4 c. finely chopped onion
1/2 c. finely chopped celery
3 tbsp. flour
1 1/2 c. milk
1 c. light cream
1 1/2 tsp. dry mustard
1/8 tsp. Tabasco
1 tsp. Worcestershire
1/4 c. dry sherry
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
3 hard boiled chopped eggs
1 lb. crab meat, flaked
Salt and pepper to taste (white pepper)
1/2 c. freshly grated Parmesan cheese

Combine butter and oil and saute the onion and celery over low heat 4-6 minutes. Add the flour, little at a time, stirring, 3-4 minutes. Heat milk and cream in a small saucepan and add to the onion mixture, stirring constantly.

Then, combine dry mustard, Tabasco, Worcestershire, sherry, lemon juice and parsley. Add to onion mixture and stir. Bring to simmer and stir until it thickens. Add chopped eggs and crab. Taste and adjust with salt and pepper. Serve over rice.