Ingredients
12 slices white bread, crusts removed1/2 cup butter, meltedFILLING:3 tablespoons butter2 tablespoons all-purpose flour1-1/4 cups 2% milk1 cup shredded cheddar cheese2 teaspoons lemon juice1 teaspoon ground mustard1 teaspoon Worcestershire sauce1/2 teaspoon salt1/8 teaspoon hot pepper sauce2 cans (6 ounces each) lump crabmeat, drained2 tablespoons minced fresh parsley1 green onion, thinly sliced
Preparation
Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown.
For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened.
Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.
