A hearty corn casserole

Deviled Corn and Crab

A hearty corn casserole

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon monosodium glutamate
  • 1/2 teaspoon salt
  • dash of pepper
  • 1/2 cup milk
  • 1 7.5 ounces can crab meat
  • 2 eggs
  • 1 16 ounce can whole kernel corn
  • 1 16 ounce can cream style corn
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cracker crumbs

Directions

Preheat oven to 350 degrees. In saucepan, melt 1/4 cup butter; stir in flour, mustard, Worcestershire, lemon juice, monosodium glutamate, salt and pepper. Add milk all at once, cook and stir until mixture thickens and bubbles. Remove from heat; gently stir in crabmeat, eggs and both cans of corn.

Spoon into a 11/2 quart casserole; sprinkle cheese over top. In a small bowl, combine cracker crumbs and tablespoon melted butter and sprinkle over cheese. Bake for 45 minutes until heated through. Garnish with hard-boiled egg wedges and olive slices. Serves 6.