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| 1 x ca. 450 g | Crabmeat |
| 1 klein | green pepper finely chopped |
| 2 Esslöffel | parsley chopped |
| 1/2 Tasse | Onion chopped |
| 1 Tasse | Celery finely chopped |
| 4 | Eggs, hard boiled, chopped |
| 1 Esslöffel | Worcestershire Sauce |
| 3 Esslöffel | butter |
| 1/4 Tasse | all-purpose flour |
| 1/4 Teelöffel | salt |
| 1 Tasse | milk |
| 8 Scheibe | Bread, toasted, crushed |
| 1 Tasse | mayonnaise |
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Instructions:
Combine first 7 ingredients in large mixing bowl; mix well, and set aside. Melt butter; add flour, salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove 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 oz custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top. Bake at 400 degrees for 20 minutes. Serve immediately.
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