1 pounds blue crab meat — fresh or pasteurized
2 tablespoons chopped onion
2 tablespoons melted fat or oil
2 tablespoons flour
3Ú4 cup milk
1 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
3 drop liquid hot pepper sauce
dash pepper
dash cayenne pepper
1 egg — beaten
1 tablespoons chopped parsley
1 tablespoons melted fat or oil

Remove any remaining shell or cartilage from crabmeat. Cook onion in fat
until tender. Blend in flour. Add milk gradually and cook until thick –
stirring constantly. Add lemon juice and seasonings. Stir a little of the
hot sauce into the egg; add to remaining sauce, stirring constantly. Add
parsley and crab meat; blend well. Place in 6 well-greased individual
shells or 5- ounce custard cups. Combine fat and crumbs; sprinkle over
top of each shell. Bake in a moderate oven, 350o F., for 20 to 25 minutes
or until brown.