2 tbsp. mayonnaise
1 tbsp. prepared mustard
1 egg
1 tsp. salt
1 tsp. Worcestershire sauce
Dash of garlic powder
Tabasco to taste
White pepper to taste
2 or 3 green onions, minced
2 tbsp. parsley
3 tbsp. cracker meal
1 lb. crabmeat

PASTRY:

1 1/2 c. flour
1/2 c. shortening
1 tsp. salt
1/2 tsp. sugar
Ice water to bind

SAUCE:

1 can mushroom soup
2 tbsp. vermouth
1 tbsp. lemon juice

Combine mayonnaise, mustard, egg and seasonings. Blend well. Add this mixture to parsley, green onions, cracker meal and crabmeat, tossing lightly. Check for seasoning. Prepare pastry and roll in a 12" x 8" x 1/4" thick rectangle. Put crab mixture in the middle, bring sides together. Folding over to seal crabmeat in, fold over each end. Put in baking pan and bake in hot oven, 375 degrees until pastry is crisp and brown about 25 minutes. Serve with mushroom sauce. Yield: 6 to 8 servings.