4 tbsp. butter
1 tbsp. chopped green pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/2 tsp. salt
4 tbsp. flour
1 c. milk
2 tsp. capers
1 tsp. Worcestershire sauce
1 lb. crabmeat
1 egg yolk
6 tbsp. mayonnaise

Heat butter and saute green pepper 2 minutes. Add mustard, paprika, salt and flour and let bubble. Stir in milk and cook and stir until mixture comes to a boil and is thickened. Fold in capers and Worcestershire sauce. Shred crabmeat and remove any spines. Add with egg yolk and mayonnaise to sauce. Spoon into 4 individual buttered casseroles or a buttered shallow casserole. Bake in a 400 degree oven for 20 minutes for the individuals, 25 to 30 minutes for the large casserole. Makes 4 servings.