Ingredients

1 lb Lump or flake crabmeat, drained
1 small Green pepper, finely chopped
2 tb Chopped fresh parsley
1/2 cup Chopped onion
1 cup Finely chopped celery
4 Hard-cooked eggs, chopped
1 tb Worcestershire sauce
3 tb Butter or margarine
1/4 cup All-purpose flour
1/4 ts Salt
1 cup Milk
8 slices of Bread, toasted and crushed
1 cup Mayonnaise

Combine first 7 ingredients in a large mixing bowl; mix well, and set aside.

Melt butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add 1 cup milk: cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce from heat.

Spoon sauce into crabmeat mixture, mixing well. Add toast crumbs, reserving 1/4 cup; mix well. Stir in mayonnaise.

Fill 12 crab shells or 6-ounce custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top. Bake at 400 F. for 20 minutes. Serve immediately. 

Yield: 12 servings.