Creamy Crab Toast Cups

• 12 slices white bread, crusts removed
• 1/2 cup butter, melted
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/4 cups 2% milk
• 1 cup shredded cheddar cheese
• 2 teaspoons lemon juice
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 2 cans (6 ounces each) lump crabmeat, drained
• 2 tablespoons minced fresh parsley
• 1 green onion, thinly sliced

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.

white bread, butter, butter, flour, milk, cheddar cheese, lemon juice, ground mustard, worcestershire sauce, salt, hot pepper, lump crabmeat, parsley, green onion

Taken from www.tasteofhome.com/recipes/creamy-crab-toast-cups/ (may not work)