1 tbsp. chopped parsley
1 tbsp. dry minced onion, soaked in water
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped celery
1 can cream of shrimp soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tbsp. dry white wine (sherry)
1 tsp. lemon juice
Salt and pepper to taste
1 lb. Sea Legs Supreme
Buttered bread crumbs

Saute onion, green pepper and celery in butter until tender. Add parsley, mix soup, mustard, Worcestershire sauce, wine and lemon juice with crabmeat. Add sauteed vegetables, salt and pepper. Grease 2 large shells (6 3/4 inches diameter) or 3 medium shells (5 1/2 inch diameter) with melted butter. Put mixture in shells. Cover with buttered bread crumbs and bake at 375 degrees about 30 minutes until bubbly and crumbs are golden brown. (Can be baked in shallow casserole).