San Francisco Deviled Crab

This is from the Pasadena, CA Jr. League cookbook. It is a wonderful way to eat a California favorite...Dungeness Crab.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 1  tablespoon  oil
• 3⁄4 cup onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 3  tablespoons flour
• 1 1⁄2 cups milk
• 1  cup  light cream
• 1 1⁄2 teaspoons dry mustard
• 1⁄8 teaspoon Tabasco sauce
• 1  teaspoon Worcestershire sauce
• 1⁄4 cup dry sherry
• 2  tablespoons fresh lemon juice
• 2  tablespoons fresh parsley, chopped
• 3  eggs, hard-boiled and chopped
• 1  lb  dungeness crabmeat, flaked
•  salt
•  pepper
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
2. In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
3. Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!