1 lb. cooked or canned crabmeat
3 tbsp. butter
2 tbsp. chopped green pepper
2 tbsp. chopped onions
2 tbsp. flour
1/2 c. milk
4 drops Tabasco sauce
1 1/2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1/4 c. bread crumbs

Saute green pepper and onion in 2 tablespoons of the butter. Stir in flour. Slowly mix the milk until the sauce becomes smooth and thick. Stir in Tabasco, Worcestershire sauce and mustard. Mix the crabmeat and divide into small well oiled custard cups. Stir fry bread crumbs in remaining tablespoon of butter and sprinkle over crab mixture. Bake at 375 degrees for 20 minutes. Serves 4.