Hot Crab Meat Rose

1 lb. crab meat
¼ cup rose wine
½ cup sour cream
½ tsp. dry mustard
½ tsp. salt
dash of cayenne pepper
pinch of thyme
1 cup sliced celery
2 hard-cooked eggs, chopped
½ cup slivered almonds
¼ cup grated Parmesan cheese
¼ cup melted butter

Marinate crab meat in wine in bowl for 30 minutes.

Combine sour cream, mustard, salt, cayenne and thyme in bowl, blending well. Toss crab meat and wine with sour cream mixture. Stir in celery and eggs. Pour into buttered casserole.