1/4 c. pimentos, chopped
1/4 c. bell peppers, chopped
1 qt. milk
5 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
4 tbsp. butter
Juice of 1 lemon
1 tbsp. Worcestershire sauce
1 1/2 lbs. fresh or canned crabmeat

Add peppers and pimentos to 2 cups of milk. Combine flour, salt, pepper and mix into a paste with 2 cups of milk. Add to milk and peppers mixture and cook until thickened. Add butter, lemon juice, Worcestershire sauce and crabmeat. Simmer until hot. Serve on toast.