Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lump or flake crabmeat -- drained
   1      small         green pepper -- finely chopped
   2      tablespoons   chopped fresh parsley
     1/2  cup           chopped onion
   1      cup           finely chopped celery
   4                    hard-cooked eggs -- chopped
   1      tablespoon    worcestershire sauce
   3      tablespoons   butter or margarine
     1/4  cup           all-purpose flour
     1/4  teaspoon      salt
   1      cup           milk
   8      slices        bread -- toasted and crushed
   1      cup           mayonnaise

Preparation:

Combine first 7 ingredients in a large mixing bowl; mix well, and set aside. Melt butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add 1 cup milk: cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce 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-ounce custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top. Bake at 400 F. for 20 minutes. Serve immediately.