1 stick salt free butter
3 stalks celery, chopped
1 onion, chopped
4 tbsp. flour
1/2 c. onion tops, chopped
1/2 c. parsley, chopped
1/2 c. mushrooms, chopped (reserve liquid)
1 clove garlic, chopped
2 oz. pimientos, chopped
1/2 pt. cream
2 egg yolks
Juice of 1 lemon
1 lb. crab meat
2 dozen crabs
Bread crumbs
Mrs. Dash Seasoning

Saute celery and onions in butter. Add flour, stirring constantly to form paste. Add liquid from mushrooms and cream slowly. If too thick, water may be added. Add onion tops, parsley, garlic, mushrooms, pimientos and cream. Remove from heat and cool down to a warm stage. Add beaten egg yolks and return to heat. Add lemon juice, crab meat, and seasonings. Heat well. Prepare crabs by removing claws, outer shell and all other inedible parts. Stuff the center cavity of the crab with the crabmeat mixture forming a mound. Sprinkle with bread crumbs. Place crabs in a baking dish and bake for 20 to 25 minutes in 350 degree oven.