1/4 c. butter
2 tbsp. flour
1 c. light cream
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. mace
1 tbsp. lemon juice
1 can (1 lb.) sliced carrots, drained
2 cans (7 1/2 oz. each) crabmeat, drained & cartilage removed
2 hard cooked eggs, finely chopped
2 c. soft bread crumbs
2 tbsp. butter, melted
Lemon wedges

Heat oven to 350 degrees. Melt butter in heavy saucepan; stir in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in cream; heat to boiling, stirring constantly. Boil 1 minute. Gently fold in seasonings, carrots, crabmeat and eggs. Pour mixture into 1 1/2 quart casserole. Toss bread crumbs with butter; sprinkle over top. Bake uncovered 45 minutes, or until bubbly. Serve with lemon wedges. Serves 4-6.