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Easy
Published 1963
Melt butter in the top of a double saucepan; add flour and cook over water, stirring continuously until roux is well blended. Add hot milk gradually, stirring continuously until sauce begins to thicken. Stir in chopped hard-boiled eggs, mustards, Worcestershire sauce, finely-chopped parsley, onion and green pepper. Simmer sauce, stirring from time to time, until thick.
Flake crab