1 lb. crabmeat
3 tbsp. butter or other fat, melted
1/2 tsp. salt
1/2 tsp. powdered mustard
1/2 tsp. sage
1 tbsp. lemon juice
1 tbsp. parsley, chopped
1/4 c. dry bread crumbs
2 tbsp. onion, chopped
2 tbsp. flour
3/4 c. milk
Dash of pepper
1 tsp. Worcestershire sauce
Dash of cayenne pepper
1 egg, beaten
1 tbsp. butter or other fat, melted

Remove any shell or cartilage from crabmeat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add seasonings and lemon juice. Stir a little of the hot sauce into egg. Add remaining sauce, stirring constantly. Add parsley and crabmeat. Place in 6 well-greased individual shells or 5-inch custard cups. Combine butter and crumbs. Sprinkle over top of each cup. Bake in moderate oven (350 degrees) for 15 to 20 minutes or until brown. Serves 6.