1 lb. backfin crabmeat
1 tbsp. butter
1 tbsp. flour
1/2 c. milk
1 tsp. instant minced onion
1 1/2 tsp. Worcestershire sauce
2 slices white bread crumbs (very fine, crust removed)
1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
sprinkle pepper
2 tbsp. butter
paprika for sprinkling

Remove cartilage and shells from crabmeat.

In medium size saucepan, melt 1 Tbsp. butter, mix in flour. Slowly add milk, stir constantly to keep smooth and free of lumps. Cook over medium heat, boil, then simmer until thickened, continue stirring. Mix in onion (rehydrated), Worcestershire and bread crumbs. Cool to room temperature (or close). Fold in mayonnaise. In another pan, melt 2 Tbsp. butter and slightly brown. Add crabmeat and toss lightly. Combine with sauce mix.

Spray 1 quart casserole with PAM. Pour crab mixture in dish. Sprinkle with paprika.

Bake 450°F 10 to 15 minutes until hot and bubbly on top.