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Oxford Crab Casserole

• 1 cup sour cream
• 1/3 cup grated parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon grated onion
• ½ teaspoon salt
• dash Tabasco sauce
• 2 pounds backfin crab meat
• ¾ cup soft bread cubes
• 1 tablespoon melted butter
• paprika

Combine sour cream, cheese, lemon juice, onion, salt and Tabasco. Mix thoroughly. Pour over crab meat and mix lightly. Place in six well-greased individual shells or custard cups.

Combine bread cubes and butter. Top crab mixture. Sprinkle with paprika. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until lightly browned.

Serves 6.