2 tbsp. butter
1 tsp. dried onion
2 tbsp. flour
1/2 tsp. dry mustard
Dash of cayenne pepper
3/4 c. milk
1 egg, beaten
2 tbsp. chopped green peppers
1 can mushroom stems and pieces
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 c. stewed tomatoes or soup
1 c. grated cheddar cheese
1 c. or 1 can crab meat

Melt butter; saute green peppers, onion and mushrooms. Blend in flour; add seasonings, tomatoes, milk and cheese. Cook stirring until thickened. Pour small amount of hot mixture into egg; return to pan. Add crabmeat. Keep hot in chafing dish; serve on patty shells, toast cups of crackers. May be made ahead of time in double boiler reheat for serving. Yield: 6 to 8 servings.