1 tbsp. butter
1 tbsp. flour
1 c. milk
Salt and pepper
16 oz. backfin crabmeat (well picked to remove shells)
1 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1 lemon, juiced
Bread crumbs
Butter

In a small saucepan, melt butter and stir in flour. Add milk, salt, and pepper; simmer over medium low heat until thickened. Cool. Combine white sauce with crabmeat. Add mayonnaise, Worcestershire sauce, and juice of 1 lemon. Mix well and spoon into large scallop shells or a casserole dish. Cover with buttered bread crumbs. Bake in 350 degree oven until top browns and heated to taste.