Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Louisiana crabmeat
   3      cans          crabmeat -- (6.5oz ea)
   2      tablespoons   onion -- chopped
   3      tablespoons   butter or margarine -- melted
   2      tablespoons   flour -- all-purpose
     3/4  cup           milk
   1      tablespoon    lemon juice
   1      teaspoon      mustard -- powdered
   1      teaspoon      Worcestershire sauce
     1/2  teaspoon      salt
   3      drops         Tabasco sauce
   1      pinch         black pepper
   1      pinch         cayenne pepper
   1                    egg -- beaten
   1      tablespoon    parsley -- chopped
     1/4  cup           bread crumbs -- dry

Preparation:

1. Thaw frozen crabmeat or drain canned crabmeat; pick over. 2. Cook onion in tablespoons butter until soft, then blend in flour. 3. Add milk gradually and cook until thick, stirring constantly. 4. Stir in lemon juice and seasonings. 5. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly. 6. Add parsley and crabmeat; blend well. 7. Divide among six well-greased individual shells or 5-ounce custard cups. 8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell. 9. Bake in 350F oven 20 to 25 minutes or until tops are brown.