1/4 c. butter
1/4 c. flour
2 c. milk
2 tbsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. celery seeds
1/4 tsp. salt
1/4 tsp. pepper
6 dashes of hot sauce
1 lb. fresh crabmeat
1/2 c. cracker crumbs
1 tbsp. fresh parsley, chopped
Mayonnaise
Paprika
Chopped fresh parsley (optional)
Lemon wedges (optional)

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, until thickened and bubbly. Remove from heat; add Worcestershire sauce, dry mustard, celery seeds, salt, pepper, and hot sauce, mixing well. Stir in crabmeat, cracker crumbs, and chopped parsley. Spoon crabmeat mixture into eight 6 ounce lightly greased baking shells or dishes. Bake at 350 degrees for 20 minutes. Top each serving with a dollop of mayonnaise and sprinkle with paprika. Bake an additional 5 minutes. Garnish with parsley and lemon wedges, if desired. Yield: 8 servings.