1 green pepper seeded
3/4 lb. mushrooms
4 sm. sweet gherkins
3 sm. white onions
2 tbsp. chopped parsley
1 1/2 lbs. crabmeat
6 tbsp. butter
5 tbsp. flour
1 1/2 c. milk
1/2 c. light cream
1/2 tsp. salt
Freshly ground black pepper
Few grains cayenne pepper
1/2 c. dry sherry
1/2 c. dry bread crumbs

Chop fine the pepper, mushrooms, sweet gherkins and onions, mix with parsley and crabmeat, which has been broken into small pieces. Preheat oven to 350 degrees. In a saucepan melt butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk and cream to a boil and add all at once to the butter flour mixture stirring vigorously with the whisk until the sauce is thickened and smooth.

Combine the sauce with the crabmeat mixture and season with salt, pepper and cayenne. Remove from heat and add sherry. Pour into a buttered casserole, sprinkle with bread crumbs, dot with butter and bake 30 minutes.