Creamed Crab Ramekins from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salt and freshly ground black pepper
• 1½ pounds cooked crabmeat, flaked
• ¼ pound button mushrooms, finely sliced
• 2 stalks celery, thinly sliced
• ½ Spanish onion, finely chopped
• butter
• 1 wine glass dry sherry
• dash of tabasco
• 1 tablespoon worcestershire sauce
• ¾ pint béchamel sauce
• 2-3 hard-boiled eggs, sliced
• freshly grated cheese