Deviled Crab Recipe a la Portugesa (Bodega Bay Style)

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	This is also a nice lunch dish. 3 tablespoons, unsalted butter 2 tablespoons, flour 1 cup, milk, heated 1 teaspoon salt 1/4 teaspoon, cayenne pepper 1 teaspoon, Worcestershire sauce 2 egg yolks, slightly beaten 2 two cups Dungeness crabmeat, shredded (fresh crab is best, but frozen or canned is acceptable) 1/2 teaspoon, lemon juice 1/4 cup, Marsala sherry 8 slices (about 1/2 inch thick) sourdough French bread (Lombardi's is best if you don't bake your own) 2/3 cup, unseasoned bread crumbs 8 thin lemon slices Paprika to garnish
	Melt butter; stir in flour and milk. Season with salt, cayenne, and Worcestershire. Cook, stirring constantly, until thick. Add egg yolks and crab while stirring. Cook 3 minutes and stir in lemon juice and sherry. Spoon mixture over French bread slices and cover with bread crumbs. Top with a lemon slice and a sprinkling of paprika. Bake in a 450 degree oven about 15-20 minutes, until bread crust is browned. Serves 8 as an appetizer. *Enjoy with our 2005 Sauvignon Blanc.*

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