1 lb. crab meat
2 tbsp. chopped onion
3 tbsp. butter or other fat, melted
2 tbsp. flour
3/4 c. milk
1/2 tsp. salt
Dash of pepper
1/2 tsp. powdered mustard
1 tsp. Worcestershire sauce
1/2 tsp. sage
Dash of cayenne pepper
1 tbsp. lemon juice
1 egg, beaten
1 tbsp. chopped parsley
1 tbsp. butter or other fat, melted
1/4 c. dry bread crumbs

Remove any shell or cartilage from crab meat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add seasoning and lemon juice. Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly. Add parsley and crab meat.

Place in 6 well-greased, individual shells or 5 oz. custard cups. Combine butter and crumbs; sprinkle over top of each shell. Bake in a moderate 350 degree oven for 15 to 20 minutes or until brown.

Serves 6.