2 c. crabmeat, shelled and cooked
1 can cream of mushroom soup, undiluted
1 tsp. dry mustard
1/8 tsp. nutmeg
2 tsp. parsley
2 tsp. lemon juice
6 lg. seashells, greased
1/2 c. bread crumbs

Combine crabmeat, soup and seasonings; mix thoroughly. Fill shells; sprinkle bread crumbs over the top. Bake at 375 degrees until lightly browned. Yield: 6 servings.