Crab and Corn Casserole

Ingredients

4 Tablespoons butter

2 Tablespoons flour

1 teaspoon dried mustard

1/2 teaspoon Worcestershire sauce

1 Tablespoon lemon juice

1/2 teaspoon salt

Dash of pepper

1/2 cup milk

7 1/2 oz can of crab (or substitute frozen crab or imitation crab but up to 12-14 ozs.

2 hard boiled eggs, chopped

1 can while corn (drained)

1 can creamed corn

For topping:

1/2 cup crumbled soda/saltine crackers (approx. 14)

1 Tablespoon melted butter

1/2 cup Parmesan cheese

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Directions

Directions aren't available for this recipe.