1 tbsp. chopped pepper
1 tsp. chopped green onion
4 tbsp. butter
1 dash mace
1 1/2 c. milk
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
2 eggs, beaten
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
2 cans lump crabmeat (drained well)

In double boiler cook pepper and onion in butter until tender. Blend in flour, salt, mustard, and mace. Add milk and cook until thick. Remove from heat. Add lemon, Worcestershire, and parsley.

Place in casserole or individual shells. Can be made in morning and baked in evening.