Crab Roll

To make the roll: grease a 25 x 37 cm baking dish with butter, line it with parchment paper or aluminum foil, grease the paper with butter and sprinkle with flour

In a pan, melt the butter over medium heat, add 1/2 cup of flour and a pinch of salt

Stir constantly for 1 minute

Gradually add the milk and cook the mixture, stirring without stopping for about 4 minutes

Remove from heat

Add the egg yolks and Worcestershire sauce

Beat the egg whites until stiff and fold them into the mixture

Spread evenly in the prepared baking dish

Bake in a moderate oven for 40 or 45 minutes or until golden brown

Flip the roll onto a lightly floured cloth, remove the parchment paper

Spread the crab filling made as follows: fry the crab meat in butter with salt, pepper, and green onion

After a few minutes, add half of the tomato sauce and shredded cheese, stirring over low heat until the cheese melts and blends with the sauce

Add parsley and spread over the roll

Roll up using the cloth (carefully lifting the cloth to roll the crab roll)

Cover with remaining tomato sauce and garnish with large cooked crab legs.