Deviled Crab

1 lb Louisiana crabmeat
2 tb Onion,chopped
2 tb Flour,all-purpose
1 tb Lemon juice
1 ts Worcestershire sauce
3 dr Tabasco sauce
1 pn Cayenne pepper
1 tb Parsley,chopped
3 cn Crabmeat(6.5oz ea)
3 tb Butter or margarine,melted
3/4 c Milk
1 ts Mustard,powdered
1/2 ts Salt
1 pn Black pepper
1 Egg,beaten
1/4 c Bread crumbs,dry

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

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