1 egg
1/3 c. mayonnaise
1/4 tsp. dry mustard
2 tsp. Worcestershire sauce
1 tbsp. lemon juice
2 c. fresh crabmeat or 2 cans (7 1/2 oz.) size king crabmeat
1 tbsp. capers, drained
2 tbsp. chopped green pepper
2 sliced white bread, cubed
1/4 c. grated American cheese
1 lemon, quartered

1. Preheat oven to 400 degrees. In medium bowl combine egg, mayonnaise, dry mustard, Worcestershire sauce and lemon juice; mix well.

2. Remove any cartilage and shell from crabmeat. (If canned crab is used, drain thoroughly.) Add crabmeat to egg mixture with capers, green pepper and bread cubes. Toss lightly with fork until well combined.

3. Divide crabmeat mixture into 4 individual scallop shells or turn into shallow 1 quart baking dish.

4. Bake 10 minutes. Sprinkle cheese over top. Bake 5 minutes longer, or until cheese is melted and bubbly. Serve with lemon wedges. Makes 4 servings.