1 lb. crab meat, fresh, frozen or pasteurized
2 tbsp. chopped onion
2 tbsp. melted fat or oil
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 hot pepper sauce
Dash of pepper
Dash of cayenne pepper
1 egg, beaten
1 tbsp. chopped parsley
1 tbsp. melted fat or oil
1/4 c. dry bread crumbs

Thaw frozen crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion in fat 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 sauce into the egg; add to remaining sauce, stirring constantly. Add parsley and crab meat; blend well.

Place in 6 well-greased individual shells or 5 oz. custard cups. Combine fat and crumbs; sprinkle over top of each shell. Bake in a moderate 350 degree oven for 20 to 25 minutes or until brown. Makes 6 servings.