Two cupfuls of crab-meat, cut small - not chopped. Two tablespoonfuls of butter, one of flour, and a level teaspoonful of mustard. One cupful of milk, or cream, or fish stock. Salt, cayenne, and the juice of half a lemon. Crumbs and butter. Heat the butter and stir to a roux with the flour and mustard. In another vessel heat the milk, and mix with the roux when it is scalding hot. Cook three minutes, turn into a bowl, add the crab-meat, salt, pepper, and lemon-juice. With the mixture fill shells or pate-pans, cover with crumbs and bits of butter and bake in a quick oven.