Crab Casserole

• 1/4 cup butter
• 1/2 cup chopped onion
• 4 ounces chopped mushrooms, fresh or canned
• 1/4 cup chopped green bell pepper
• 1/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• dash Tabasco sauce
• 2 tablespoons flour
• 1 cup milk, heated
• 1 cup clam juice, heated
• 2 egg yolks
• 1 pound back fin crab meat

In a heavy skillet, melt butter over medium low heat; add onions, mushrooms, and green pepper and sauté until tender. Add salt, pepper, mustard, Worcestershire sauce, and Tabasco sauce. Stir in flour, hot milk, and hot clam juice. Stir in beaten egg yolks. Cook over low heat, stirring, for about 10 minutes. Add crab meat and cook for 5 minutes longer. Put mixture in lightly greased casserole and top with buttered bread crumbs. Bake at 400° for 15 to 20 minutes, until casserole is heated through and bread crumbs are lightly browned.
Crab casserole serves 6