12 hard-shell crabs
2 tablespoons butter
1/4 cup finely chopped bell pepper
1/4 cup finely chopped onion
1 teaspoon onion, minced 2 tablespoons flour
1 cup milk
1 egg
1 teaspoon dry mustard
1 teaspoon horseradish 1 tablespoon parsley, chopped
1 teaspoon salt
A pinch of cayenne
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 cup fine breadcrumb
3 tablespoons butter, melted
1 tablespoon parsley, minced

Put crabs into boiling salted water and cook for 15 to 20 minutes.
Drain, break off claws, separate shells and remove spongy fingers and stomach which is found under the head.
Pick out all meat and set aside.
Clean upper shells thoroughly.
Melt butter, add bell pepper and onion cook until tender. Blend in flour and add milk gradually, stirring until thickened.
Add egg yolk, horseradish, parsley, salt, cayenne and blend well.
Add crab meat, lemon juice and Worcestershire sauce (if desired).
Fill cleaned shells with mixture and top with buttered crumbs and chopped parsley.
Bake at 400F for ten minutes or until well browned.

This was a weekend treat growing up.Mom would buy 2dz crabs, we would cook them outside and sit at the table and pick crabs and have girl talk. Of course more crab went in my mouth than in the bowl.She put a lot of Love and Work into this dish for us.We still get together and make them with my daughter now, and we make enough to put in the freezer. Thanks Mom for one of my Favorites!