Instructions: For the toast cups: Preheat the oven to 425 F. Cut out 36 rounds from the bread slices. Butter both sides of the rounds and press each into a muffin cup. Sprinkle about 1 tbsp of Parmesan into each cup, then bake until golden brown, about 5 or 6 minutes.

For the filling: Preheat the oven to 350 F. Make a cream sauce as follows.

Melt the butter, stir in the flour, cook a minute, then stir in the hot milk. Cook stirring, until the sauce is thickened. Add the white wine, mustard, chervil, Worcestershire, and finally - and gently - the Cheddar.

Stir until the cheese has melted, but do not allow to boil. Combine the crabmeat, onion, celery and parsley and stir into the sauce. (At this point you can refridgerate the filling.) Spoon a tbsp or so of the mixture into each prepared toast cup, set out on an ungreased cookie sheet, and bake for 10 to 15 minutes.

Makes 36 cups.

You can freeze the filled cups and store them in a container with a sheet of foil between the layers for about 2 to 3 months. To serve, preheat the oven to 350 F, put the frozen cups on a baking sheet, and heat for 15 to 20 minutes.

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