1 lb. crabmeat
4 tbsp. butter
2 tbsp. flour
1 c. rich milk
1 tbsp. fine soft bread crumbs
2 hard cooked eggs
1 tbsp. minced parsley
1 tsp. salt
1/4 tsp. Worcestershire sauce
1/4 tsp. prepared mustard
1 tsp. lemon juice
Cayenne

In a skillet melt 2 tbsp. butter. Add crabmeat. Sprinkle sizable dash of cayenne over it and let cook until meat sizzles in the butter. Keep warm but don't cook longer. Melt remaining butter in saucepan add salt, dash of black pepper, Worcestershire sauce, mustard, lemon juice. Add flour, stir to make smooth. Add milk and bread crumbs and cook, stirring to make thick sauce. Add chopped eggs, parsley and mix with crabmeat. Fill buttered shells, heaping. Sprinkle with bread crumbs. Put dab of butter in middle. Set in a quick oven to brown. Serves 5 to 6.