1 lb. blue crab meat
2 tbsp. chopped onion
2 tbsp. melted butter
2 tbsp. flour
3/4 c. milk
1 tbsp. lemon juice
1 1/2 tsp. powdered mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
3 drops liquid hot pepper sauce
Dash cayenne pepper
1 egg, beaten
1 tbsp. chopped parsley
1 tbsp. melted butter
1/4 c. dry bread crumbs

Heat the oven to 350 degrees. Remove any remaining shell or cartilage from crab meat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings. Stir a little of the hot mixture into the egg; add to remaining sauce, stirring constantly. Add parsley and crab meat; blend well. Add parsley and crab meat; blend well. Place in 6 well-greased individual scallop shells or 5-ounce custard cups.

Combine remaining 1 tablespoon butter with bread crumbs; sprinkle over top of each shell. Bake for 20-25 minutes or until brown. Serves 6.