Melt butter; stir in flour and add milk and cook until thick. Add slightly beaten egg yolks, crab meat, and seasonings, and cook for 3 minutes. Stir in lemon juice, peppers, Worcestershire sauce and sliced eggs.
- 1/2 cup butter
- 1 cup chopped fresh onions
- 1 cup cheddar cheese soup (heated)
- 4 eggs
- 1/2 tsp. salt
- 1 cup flour
- 6 tsp. sesame seed
Bring butter, onions, and soup to a boil in saucepan. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves pan and is smooth and makes a ball. Cook 1 minute. Add eggs, one at a time, beating hard after each addition until mixture is smooth and glossy. Drop on cookie sheet, making 6 mounds. Sprinkle with 1 teaspoon of sesame seed. Bake 20 to 25 minutes in 425 degree oven. Serve with sauce.
» Prepared by Ruth Russell (3rd place finish in 1973 Labor Day Crab Cooking Contest, Crisfield, MD)