1/2 c. sliced green onions
1 tbsp. finely chopped green peppers
2 tbsp. all-purpose flour
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire
1 c. milk
1/4 c. mayonnaise
1 egg yolk
1 lb. cooked crabmeat, picked over
1 tbsp. finely chopped pimento
1/4 c. dried bread crumbs

1. Preheat oven to 400 degrees. 1 1/2 quart casserole.

2. In 1 quart saucepan over medium heat 4 tablespoons hot butter, cook onions and green pepper until tender. Add flour, lemon juice, salt, mustard and Worcestershire; stir together until smooth. Gradually stir in milk. Cook until mixture boils, stirring constantly. Remove from heat. Stir in mayonnaise.

3. In cup with fork, beat egg yolks; stir in the hot mixture. Add to saucepan, stirring constantly. Fold in crabmeat and pimento.

4. Pour mixture into prepared casserole; set aside. In small saucepan over medium heat add remaining 1 tablespoon butter; toss with crumbs. Sprinkle over casserole.

5. Bake 25 minutes or until mixture is hot.

Makes 8 servings.