Pick over crabmeat and remove any fibrous membranes. Set aside.
Saute onion in butter until tender but not brown. Remove pan from heat and stir in flour and dry mustard until well blended.
Gradually add milk ans stir until smooth. Return pan to heat and cook sauce, stirring constantly until thick, about 2 minutes. Add salt, pepper, parsley and nutmeg.
Stir a little of the sauce into beaten egg and then add mixture to hot sauce. Stir constantly until sauce starts to boil.
Remove from heat before sauce boils and stir in grated cheese and crabmeat. Turn into 6 or 8 ramekins or shells.
Brown in hot oven 400 about 10 minutes or until top is brown. Serves 6 to 8.
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