1 lb. lump backfin crabmeat
1 tbsp. butter
1 tbsp. flour
1/2 c. milk
1 tsp. minced onion
1 1/2 tsp. Worcestershire sauce
2 slices white bread, cubed (crusts removed)
1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
Dash of pepper
2 tbsp. butter
Paprika for sprinkling

Check crabmeat and remove all shells. 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 until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture.

Pour into individual shells (or greased 1 quart casserole). Sprinkle paprika over top. Bake at 450 until hot and bubbly and lightly browned on top, 10 to 15 minutes. Makes 4 servings.