4 tbsp. butter
2 tbsp. flour
1 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 tsp. salt
Pepper to taste
1/2 c. milk
1 (7 1/2 oz.) can crab
2 hard cooked eggs
1 (1 lb.) can whole kernel corn
1 (1 lb.) can creamed corn
1/2 c. Parmesan cheese
1/2 c. cracker crumbs
1 tbsp. butter

In saucepan, melt butter. Stir in flour, mustard, Worcestershire sauce, lemon juice, salt, and pepper. Add milk, all at once. Cook and stir until thickened and boiling. Remove from heat. Carefully stir in crabmeat, chopped eggs, both kinds of corn. Spoon into 1/2 quart casserole. Sprinkle cheese on top. Combine cracker crumbs and the 1 tablespoon butter. Sprinkle over cheese. Bake in moderate oven (350 degrees) for 45 minutes or until heated through. Garnish with egg slices and chives.