2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. nutmeg
2 egg yolks
1 c. half & half
1/4 c. Rhinewine (white)
1 lb. crabmeat
3 to 4 drops Tabasco
Buttered bread crumbs

Let the first 2 tablespoons of butter melt gently, then blend in flour and mustard, Worcestershire sauce and nutmeg. Thoroughly blend slightly beaten egg yolks and mild mixture. Add to flour mixture. Stir constantly over moderate heat until thickened. Stir in wine and simmer gently. Keep hot.

Flake the crabmeat, remove any bits of membrane. Melt remaining 2 tablespoons of butter in a skillet, add flake crabmeat and Tabasco. Let simmer until crabmeat begins to sizzle. Pour the sauce over it and mix carefully so crabmeat isn't mashed.

Fill buttered crab shells or ramekins with the crab mixture. Sprinkle the crumbs over the top. Place in preheated 400 degree oven and bake about 10 minutes until crumbs brown slightly. Serves 4 to 6.