1 lb. backfin crab meat
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1 egg, beaten
1 hard-cooked egg, finely chopped
1 Tbsp. mayonnaise
6 drops Worcestershire sauce
1/2 tsp. each: dry mustard; parsley flakes
1/4 tsp. seafood seasoning
1 tsp. salt
1/4 tsp. pepper
topping:
1/2 cup bread crumbs
1/4 cup melted butter
pimento strips

Put crab meat in a large bowl. Melt butter over low heat. Add flour and stir to make a paste. Add milk and cook slowly, stirring constantly, until thickened. Reserve 6 Tbsp. of the white sauce. Add remainder to crab meat, along with raw egg, hard-cooked egg, mayonnaise, Worcestershire sauce, and all other seasonings. Mix gently but thoroughly and distribute mixture among six scallop dishes. Top each portion with bread crumbs, then melted butter, then reserved white sauce. Garnish with pimento strips. Bake at 350 degrees for 15-20 minutes or until top is browned.