1(6 oz.) pkg. frozen crab, thawed
3 cooked whole chicken breasts, skinned, boned & sliced
1/2 c. sliced mushrooms
1/4 c. chopped onion
3 tbsp. butter
3 tbsp. flour
Salt to taste
1/8 tsp. white pepper
1 1/2 c. chicken broth
1/2 c. dry white wine
2 egg yolks, beaten
1 c. cooked peas
1/2 c. heavy cream, whipped
1/4 c. grated Parmesan cheese
Paprika

Drain and cut up crab; set aside. Place chicken slices in shallow baking dish, overlapping slices. Saute mushrooms and onion in butter until tender. Blend in flour, salt and pepper. Gradually add butter and wine. Cook, stirring until thickened.

Add small amount of hot mixture to egg yolks and blend thoroughly. Return to hot mixture and cook for two minutes. Remove from heat. Stir in peas and crab. Gently fold in whipped cream.

Pour sauce over chicken in casserole. Sprinkle with Parmesan cheese and paprika. Bake in a moderately slow oven, 325 degrees for 15 to 20 minutes. Serves 6.