3 tbsp. butter
1 lg. onion, chopped fine
1/2 green pepper, chopped fine
3 tbsp. flour
1 1/2 c. oyster liquid & juice from mushrooms
Salt & pepper to taste
1 1/2 tbsp. chopped parsley
1 c. white wine
1 c. sliced mushrooms, drained
2 tbsp. lemon juice
3 egg yolks, beaten
1 lb. white (or back fin) crabmeat
Grated Parmesan cheese
Bread crumbs
4 dozen oysters, drained
Worcestershire sauce
Dash red hot pepper sauce

Melt butter; add onion and pepper. Cook for a few minutes. Stir in flour. Continue to stir while you add liquid. Simmer with mushrooms, parsley and wine. Remove from fire to add egg yolks. Cook over low heat until thickened. Add crabmeat and seasonings. Place oysters in oblong Pyrex dish. Pour mixture over oysters. Sprinkle with bread crumbs and Parmesan cheese. Bake in a 350 degree oven for 15 to 20 minutes or until brown on top. Serves 6.