Eggs and Crab Wrapped in Ham

A brunch dish that is sure to impress--hard boiled eggs, crab and capers, wrapped in ham and served with a Dijon cream sauce.

Ingredients:

• 3 eggs, hard boiled and diced
• 8 ounces crab meat, chopped
• 2 tablespoons capers, rinsed
• 1 tablespoon lemon juice
• 16 thin slices boiled ham
• Sauce:
• 2 tablespoons Dijon mustard
• 1 tablespoon unsalted butter
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper
• 2/4 cup milk

Directions:

Preheat oven to 350 degrees. Toss eggs, crab and capers gently with lemon juice. On a piece of plastic wrap or waxed paper, place two slices of ham, overlapping ham about half an inch at the edge. Place some egg and crab mixture carefully wrap around filling. Use a tooth pick to keep it together. Place in an 8 X 8 baking dish, seam side down. Repeat procedure with all 8 rolls. Remove toothpicks and set aside. In small saucepan, over medium heat, add mustard and butter, stirring until butter has melted. Add flour and stir to make a soft rue. Cook and stir 2 minutes to make sure flour is cooked. Add remaining ingredients and cook, stirring until sauce has thickened. Pour over ham rolls and bake 30 minutes.

Number of Servings: 4

Notes from the Cook: This is a fun way to make brunch when you have someone you want to impress coming to visit. You can exchange the onion powder for curry powder if you wish.