1/4 c. butter
1 sm. onion, finely chopped
2 tbsp. all-purpose flour
1/8 tsp. red (cayenne) pepper
1/8 tsp. ground nutmeg
1/2 c. milk
1/2 c. half and half
About 2 tbsp. dry sherry
1/4 c. mayonnaise
About 2 tsp. lemon juice
Salt
1 lb. crabmeat
3-4 tbsp. freshly grated Parmesan cheese
1/4 - 1/2 tsp. paprika (optional)
6-8 lemon wedges

Preheat oven to 450 degrees. Butter a 1 quart casserole or 6 to 8 small au gratin dishes, scallop shells or empty blue-crab shells; set aside. Melt 2 tablespoons butter in a medium saucepan. Add onion; saute about 5 minutes. Blend in flour, red pepper and nutmeg. Cook 1 to 2 minutes, stirring constantly. Stir in milk, half and half and 2 tablespoons sherry. Cook until thick and smooth, 3 to 4 minutes. Stir in mayonnaise, 2 teaspoons lemon juice and salt. Taste and add more sherry, lemon juice and salt, if desired. Set aside.

Melt remaining 2 tablespoons butter in a large skillet. Flake crabmeat; remove cartilage. Add flaked crabmeat to skillet. Stirring occasionally, cook over low heat 1 minute or until heated through. Gently fold in sauce. Spoon mixture into buttered casserole, small dishes or shells. Sprinkle top with Parmesan cheese and paprika, if desired. Bake 12 to 15 minutes or until mixture is lightly browned and bubbling. Serve with lemon wedges. Makes 6 to 8 servings.

VARIATION: To Microwave: Butter microwave safe dish, or dishes listed above. Prepare crabmeat mixture as directed above. Cover with waxed paper. Microwave on full power (High) 5 to 8 minutes until mixture bubbles. Mixture will not brown; sprinkle with paprika for color. Serve as above.