1 sm. onion
5 tbsp. butter
2 tbsp. flour (all-purpose)
2 c. or more lukewarm milk
1 tbsp. chopped parsley
1 tbsp. chopped dill
1/2 c. chopped pimento
2 hard-cooked eggs, chopped
1 dash of Tabasco
Salt to taste
1 tbsp. A-1 Sauce
1 dash Maggi seasoning
1 tsp. sherry
1 dash dried basil
1 1/2 lb. lump crabmeat, pickled
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°F.

Cut sheets of pastry into strips 3 inches wide. Keep strips wrapped in waxed paper and work with single strip at a time to prevent it from drying. Brush each strip with melted butter. Place one full teaspoon crabmeat mixture in center of strip, one inch from bottom.

Fold strip upward over the mixture two times. Fold right side one-third over and turn two times until entire strip is folded into square.

Bake on ungreased cookie sheet until golden (about 15-20 minutes). Serve as an appetizer.