Serves:

Ingredients:

1 lb Crabmeat
8 sl Bread; toasted, crushed
1 c Milk
1/4 ts Salt
1/4 c All purpose flour
3 tb Butter
1 tb Worcestershire sauce
4 Eggs; hard boiled, chopped
1 c Celery; finely chopped
1/2 c Onion; chopped
2 tb Parsley; chopped
1 sm Green pepper; finely chopped
1 c Mayonnaise

Method:

Combine first 7 ingredients in large mixing bowl; mix well, and set aside.
Melt butter; add flour, salt, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add 1 cup milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat.
Spoon sauce into crabmeat mixture, mixing well.
Add toast crumbs, reserving 1/4 cup; mix well.
Stir in mayonnaise.
Fill 12 crab shells or 6 oz custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top.
Bake at 400 degrees for 20 minutes.
Serve immediately.