Ingredients
1/2 cup finely chopped onion3 tablespoons butter3 tablespoons all-purpose flour1/2 teaspoon salt1-1/2 cups half-and-half cream2 large egg yolks, lightly beaten3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 tablespoon Dijon mustard2 teaspoons Worcestershire sauce1 teaspoon minced chivesTOPPING:1 cup soft bread crumbs1 tablespoon butter, melted Additional minced chives, optional
Preparation
Preheat oven to 375°. In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat.
Stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Stir in crab, mustard, Worcestershire sauce and chives.
Spoon into 6 greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with chives.
