1 lb. blue crabmeat
2 tbsp. chopped onion
2 tbsp. finely chopped sweet pepper
2 tbsp. chopped celery
2 tbsp. all-purpose flour
3/4 c. milk
1 tbsp. freshly squeezed lemon juice
1 1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
3 drops hot pepper sauce
Dash of black pepper
Dash of cayenne pepper
(Pepper and hot sauce optional - to own taste)
1 egg, beaten
1 tbsp. chopped parsley
1 tbsp. melted butter
1/4 c. dry bread crumbs

Saute onion and celery in butter until tender. Blend in flour. Add milk gradually and cook until thickened, stirring constantly. Add lemon juice and seasonings. Stir a little of the hot sauce into beaten egg; add to remaining sauce, stirring constantly. Add parsley, crabmeat and sweet pepper. Blend well.

Place in 6 well greased individual crab shells or 5 ounce custard cups. Combine butter and crumbs, sprinkle over top of each shell. Bake at 350 degrees for 20-25 minutes or until brown. (6 servings)