Crab-Stuffed Ham Rolls


2 pkgs (6 oz each) frozen cooked crabmeat
12 thin slices boiled ham (about 1/2 lb)
Curry Sauce (below)
Hot cooked rice
Sliced green onions or capers

Heat oven to 350F. Cut each block of frozen crabmeat into 6 sticks, each 1/2" wide. Place frozen stick of crabmeat on narrow end of each ham slice; roll up and secure with wooden pick. Place seam side down in ungreased baking pan, 13 x 9 x 2". Cover; bake 20 minutes or until heated through.

While ham rolls bake, prepare Curry Sauce. Arrange ham rolls on rice; spoon sauce over rolls and sprinkle with sliced onions.

4 or 5 servings

Curry Sauce:

2 tbsp butter or margarine
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. curry powder
1/8 tsp. pepper
1 cup milk
1 tsp. sherry or sherry flavoring

In saucepan, melt butter over low heat. Blend in flour, salt, curry powder and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.

1 cup sauce