8 oz. crab meat
1 (4 oz.) can mushrooms
3 hard boiled eggs (chopped)
1 tsp. Worcestershire sauce
Juice of 1/2 lemon
1/4 c. butter
2 tbsp. flour
1/2 tsp. dry mustard
1/4 tsp. cayenne
1/2 pt. cream

In medium saucepan melt butter. Stir in flour, mustard, cayenne, Worcestershire, lemon juice and cream. Simmer until hot. Mix crab, mushrooms and eggs. Stir into cream sauce. Serve over cooked rice.