Seafood - Mushroom Squares
Makes about 6 dozen

1 sm. onion, chopped
5 T butter
2 T. flour
2 c. lukewarm milk
1 T. chopped parsley
1 T. chopped dill
½ c. chopped mushrooms
1 T. chopped pimento
2 hard-boiled eggs, chopped
Dash of A-1 sauce
1 tsp. sherry
¼ tsp. dried basil
Salt & pepper
1 ½ lb. lump crabmeat
½ c. dry bread crumbs
½ lb. phyllo
¾ c. melted butter

Saute onion in 5 tablespoons butter until golden. Stir in flour. Add milk slowly and stir until smooth. Remove from heat
and add remaining ingredients except phyllo and butter. If mixture is too thin, add more bread crumbs. If mixture is too
thick, add more milk. Preheat oven to 350 degrees. Cut phyllo sheets into strips 3 inches wide. Brush with butter. Place
one teaspoon crabmeat mixture in center of strip, one inch from the bottom. Fold the strip upwards over the mixture two
times. Fold the left side one-third over and turn two times. Fold the right side one-third over and turn 2 times, until the
entire strip is folded into square. Bake on ungreased cookie sheet until golden, about 25 minutes.