Crabmeat in Ramekins

1/2 cup butter or margarine
13 cup chipped onions
1/3 cup celery
1 tablespoon chopped green bell pepper
2 tablespoons chopped parsley
1 (10 and 3/4 oz) can cream of mushroom soup
1/4 cup milk
1 and 1/2 cup Pepperidge Farm stuffing mix
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound white crabmeat
seasoned bread crumbs

In large skillet, melt butter. Add onion, celery, bell pepper, and parsley. Saut?until tender. Remove from heat. Add soup, milk, mustard, salt, and pepper. Stir until well blended. Fold crabmeat gently into mixture. Spoon bread crumbs on top. Bake in preheated oven 350? for 25 minutes. Yield: 8 servings.

Jackiets from Louisiana

http://www.nancyskitchen.com