|Unsalted margarine||2 Tablespoon|
|Green onions||3 , chopped fine|
|Celery stalks||1 Medium, chopped fine|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Mustard||2 Teaspoon (Use Dijon Or Spicy Brown)|
|Lemon juice||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Crabmeat||1 Pound, bits of shell and cartilage removed (Use Fresh, Canned, Or Frozen And Thawed)|
|Chopped parsley||1 Tablespoon|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
Preheat the broiler.
In a medium size heavy saucepan, melt 1 tablespoon of the margarine over moderate heat; add the green onions and celery and cook until just tender about 5 minutes.
Blend in the flour and cook 3 minutes more.
Add the milk and cook, stirring constantly, until the mixture is thick and smooth about 5 minutes.
Remove from the heat and blend in the mustard, lemon juice, and cayenne pepper.
Stir in the crabmeat and parsley; set aside.
Melt the remaining margarine in a small saucepan over moderate heat, stir in the bread crumbs, and set aside.
Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes.
Sprinkle with equal amounts of the crumb mixture.
Broil 7 to 9 inches from the heat until browned about 3 to 4 minutes.
Garnish with strips of lemon peel, if desired.