Deviled Crab

1 lb. crabmeat, picked to remove all shell
2 Tbsp chopped onion
3 Tbsp melted butter
2 Tbsp flour
3/4 c milk
1/2 tsp salt
White pepper, dash
1/2 tsp dry mustard powder
1 tsp Worcestershire sauce
1/2 tsp sage, dried
1 Tbsp lemon juice
Tobasco sauce, dash
1 egg, beaten
1 Tbsp fresh parsley, chopped
1 Tbsp melted butter
1/4 c dry bread crumbs

Cook onion in butter until softened. Whisk in flour. Add in milk gradually and cook mixture until thickened, stirring constantly. Add in seasonings, adjusting as desired. Stir in lemon juice and Tobasco if desired. Into the beaten egg, ladle in some of the cooked sauce while whisking. Transfer the egg mixture back into the pot and stir for 1 minute. Remove from heat and stir in crab and chopped parsley. Place in individual serving dishes. Mix together the melted butter and bread crumbs and top each portion evenly. Bake in a preheated 350°F oven until browned, about 15 to 20 minutes.

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