Step 1: Preheat the oven to 350 degrees F.
Step 2: Melt butter, stir in flour and cook stirring for 1 minute.
Step 3: Gradually stir in the chicken stock until smooth.
Step 4: Add milk and cook and stir until thickened.
Step 5: Season to taste with salt and white pepper.
Step 6: Makes 2 cups.
Step 7: Cook spaghetti according to package directions.
Step 8: Drain and keep warm.
Step 9: Gradually beat hot cream into egg yolks, then gradually add hot Bechamel Sauce, beating well.
Step 10: Turn into saucepan and cook stirring until boiling.
Step 11: Add butter and 2 tablespoons cheese.
Step 12: Combine lemon juice with crab.
Step 13: Add mushroom, olives, parsley, Sherry and onion juice, and season to taste with salt.
Step 14: Add crab mixture to bechamel and combine.
Step 15: Place spaghetti in generously buttered 2-quart baking dish.
Step 16: Add crab mixture, making sure spaghetti is completely covered.
Step 17: Sprinkle generously with Parmesan cheese.
Step 18: Dust with paprika to taste.
Step 19: Bake at 350 F, until bubbly and heated through, about 20 minutes.
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