4 tbsp. butter
2 tbsp. flour
1 sm. can button mushrooms
1 c. grated sharp cheese
1/2 c. bread crumbs
1 lb. crabmeat deluxe
Juice of 1/2 lemon
6 small stuffed olives, sliced
2 c. light cream
1 tsp. Worcestershire sauce
Salt and pepper to taste

Pick over crabmeat, place in casserole and sprinkle with lemon juice. Melt butter, add mushrooms (drained) and sliced olives, saute a few minutes to soften olives. Remove from heat, add flour, stir until smooth. Return to heat, add cream and cook slowly until thick. Add Worcestershire sauce and salt and pepper to taste. Remove from heat and add cheese, stirring until cheese is melted. Pour over crabmeat lifting crabmeat with fork to mix thoroughly. Sprinkle top with cheese and bread crumbs, dot with butter and bake in hot oven 450 degrees until bubbly and browned.