You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy, Eggs		Creole, Fish, Seafood, Crab	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 350'F. oven 20 to 25 minutes or until tops are brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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