1 sm. onion
5 tbsp. butter
2 tbsp. all-purpose flour
2 c. or more lukewarm milk
1 tbsp. chopped dill
1/2 c. chopped mushrooms
1 tbsp. chopped pimento
2 hard-cooked eggs, chopped
1 dash of Tabasco
1 tbsp. A-1 sauce
1 dash Maggi seasoning
1 tbsp. sherry
1 dash dried basil
Salt to taste
1 1/2 lb. lump crabmeat, picked
1/2 c. or more fine bread crumbs
1/2 lb. phyllo pastry
3/4 c. melted butter

Saute onion in the five tablespoons butter until brown, then stir in the flour. Add milk slowly and mix until creamy. Remove from heat and add remaining ingredients except phyllo pastry and melted butter. If consistency is too loose, add more bread crumbs. If too thick, add more milk. Preheat oven to 350 degrees.

Cut sheets of pastry into strips 3 inches wide. Keep strips wrapped in waxed paper and work with single strips at a time to prevent phyllo from driving. Brush each strip with melted butter. Place one full teaspoon of the crabmeat mixture in the center of a strip, one inch from the bottom. Fold strip upward over the mixture two times. Fold leftside one-third over and turn two times. Fold right side one-third over and turn two times until entire strip is folded into the square. Bake on ungreased cookie sheet until golden. Serve as an appetizer.