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Old Town Deviled Crab

• 5 tablespoons butter, divided
• 2 tablespoons flour
• 1 teaspoon dry mustard
• 1 cup milk
• 2 teaspoons lemon juice
• 1 tablespoon minced parsley
• 1 pound backfin crab meat
• ½ cup soft bread crumbs

Make a white sauce with 3 tablespoons of the butter, flour, mustard and milk. Stir in lemon juice and parsley. Fold in crab. Spoon into six ceramic crab shells or similar utensils. Mix bread crumbs with remaining 2 tablespoons melted butter and sprinkle over crab mixture.

Bake in a preheated 400-degree oven until hot and lightly browned, about 20 minutes.

Serves 6.