3/4 c. medium white sauce
2 egg yolks, beaten
2 c. crab meat
1 tsp. prepared mustard
1/2 tsp. lemon juice
1 tsp. Worcestershire sauce
dash of cayenne pepper
1 small can mushrooms
2/3 c. fine bread crumbs
1 tsp. minced parsley
lemon juice

Add hot white sauce gradually to beaten egg yolks, stirring constantly. Add crab meat and heat through. Add mustard, lemon juice, Worcestershire sauce, cayenne and mushrooms and put in oiled crab shells. Sprinkle lightly with buttered crumbs and parsley and brown in 450°F oven for 15 minutes. Sprinkle lemon juice over top and serve.

Serves 6.