1 lb. lump or backfin crab meat
1 tbsp. butter
1 tbsp. flour
1/2 c. milk
1 tsp. grated onion
1 1/2 tsp. Worcestershire sauce
2 slices white Pepperidge Farm bread, crusts removed and cut into cubes
1/2 c. mayonnaise
1 tbsp. lemon juice (1/2 lemon)
Few dashes pepper
1/2 tsp. salt
2 tbsp. butter
2 tbsp. chopped pimiento
2 tbsp. chopped green pepper
Paprika for sprinkling

Remove all cartilage from crab meat. In medium size pan, melt butter; mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, melt butter and saute green pepper and pimiento. Add crab meat and toss lightly. Combine with sauce mixture. Put into individual shells or ramekins (or greased 1 quart casserole). Sprinkle paprika over top. bake at 450 degrees until hot and bubbly and lightly browned on top, 10 to 15 minutes. Serves 4 to 6.