4 tbsp. butter
2 tbsp. flour
1 tsp. salt
Buttered crumbs
1 tsp. dry mustard
1 c. milk
1/2 sm. pepper, minced
1 lb. backfin crab meat
1 tsp. Worcestershire sauce

Make a thick white sauce of first 6 ingredients. Cool. Add green pepper and Worcestershire sauce. Mix lightly with crab meat. Fill crab shells or casserole, cover with buttered crumbs and bake at 450 degrees until brown.