Yield: 6 servings.

For the deviled egg mixture:
6 hard-boiled eggs
3 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon pepper

For the sauce:
1 ½ cups fresh mushrooms, sliced
2 tablespoons finely chopped onion
¼ cup butter
¼ cup flour
Salt and pepper to taste
½ teaspoon paprika
1 cup milk
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 egg yolks, slightly beaten
2 tablespoons sherry (optional)
2 packages (6 ounces) frozen crabmeat or 2 cans (6 ounces each) crabmeat, boned and flaked

Cut eggs in half; remove yolks. Press yolks through sieve and combine with remaining ingredients. Beat until smooth. Refill whites and garnish yolk mixture with bits of crabmeat, if desired. Set aside while preparing sauce.

To make the sauce, sauté mushrooms and onions in butter until golden; blend in flour, salt, paprika, and pepper. Add milk, broth, and Worcestershire. Cook over low heat, stirring constantly, until smooth and thickened.

Remove from heat and blend a little into the slightly beaten egg yolks, then blend all together. Heat a minute or two longer.

Remove from heat and blend in sherry (if using) and crabmeat. Pour into a greased 1½-quart casserole dish and top with deviled egg halves. Bake in a 350° oven for 15 minutes or until heated through.

This recipe originally appeared in the March 1963 issue of The State (vol. 30, no. 22). Click here to see the full issue, or jump to the recipe page here.

For more casserole recipes, visit ourstate.com/casseroles.