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Stuffed Crabs Diable

One pound crab meat, half a pint cold milk, half a gill cream, one-half medium, sound, chopped onion, one-half bean chopped garlic, one teaspoon finely chopped parsley, one ounce butter, one teaspoon English mustard in powder, one-half teaspoon salt, one tablespoon Worcestershire sauce, one-half saltspoon cayenne pepper, one-half saltspoon grated nutmeg, three tablespoons flour, two raw egg yolks and two ounces bread crumbs. Place the milk, cream, garlic, parsley, mustard, salt, pepper, Worcestershire sauce and nutmeg in a saucepan, and boil for five minutes, lightly mixing meanwhile. Place in another saucepan the butter and onion, stir, and let it get a good golden colour, then add the flour; mix well with the wooden spoon. Pour the other preparation into this, mix thoroughly, and then allow to gently simmer for five minutes. Add the two egg yolks, briskly mix till well thickened; add the crab meat, gently mixing for two minutes. Pour it over a flat dish and let get cold. Have six medium-sized, well-cleaned crab shells and equally fill the shells with the preparation. Smooth the surface with the blade of a knife. Equally divide the "devilled butter" on top of the crabs. Spread the bread crumbs over. Pour a very little melted butter over the bread crumbs. Arrange them on a tin pan, and place in the hot oven for ten minutes to bake until they obtain a nice golden colour. Remove from the oven and dress on a hot dish with a folded napkin. Decorate with parsley greens and six quarters of lemons and serve very hot.