Categories: Appetizers, Fish/sea 
      Yield: 6 servings 
  
    1/4 lb Butter                              1 lb Lump crabmeat 
      1    Med. onion, grated                  4 tb Flour, heaping 
      2 ts Dried mustard                       2 c  Milk 
      1    Dash Tabasco sauce                  2 ts Salt 
      1    Juice of 1 lemon                  1/4 c  Sherry 
      8    Lobster tails OR;                   2 tb Parmesan cheese 
  
  Deviled Rock Lobster or Crab 
   
  Servings:  6 
   
  This  recipe is equally good with lump crabmeat,  or using  the frozen 
  lobster tails;  whichever is available. Melt butter, add onion which has 
  been grated along with onion juice.  Cook a few minutes until onion is 
  tender.  Add dried mustard,  salt,  then flour. Slowly add milk and make 
  your cream sauce.  Allow your sauce to thicken, stirring constantly, and 
  then add all  the other ingredients. Serve this in flaky pastry shells. 
  This will serve six. 
   
  "Talk About Good" Published by the Junior League of Lafayette, LA. 
  Submitted by Mrs. Robert A. Chenoweth.