Creamy Crabmeat in Toast Cups (to make ahead and freeze)

2 loaves (about 1 pound each) thin-sliced firm textured white bread
1 cup (2 sticks) butter or margarine, melted
3 Tablespoons butter or margarine
1/4 cup flour
1 1/2 cups milk
1 cup (8 ounces) shredded Cheddar cheese
1 can (7 1/2 ounces) crabmeat
1 Tablespoon minced green onion
1 Teaspoon grated lemon rind
1 Tablespoon lemon juice
2 Tablespoons minced parsley
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
Dash liquid hot pepper seasoning

Preheat oven to 450 degrees F. Cut crusts from bread. Cut slices into rounds with a 2 3/4–inch cutter. Brush rounds on both sides with melted butter; press into tiny muffin-pan cups.

Bake cups in 450 degree F. oven for 5 minutes, or until golden brown.

Melt butter in a medium-size saucepan; stir in flour and cook until bubbly, about 1 minute. Stir in milk and continue to cook, stirring constantly until thickened and bubbly.

Stir in cheese until melted.

Bone and flake crabmeat. Add to sauce with remaining ingredients.

Fill each toast cup with 1 Tablespoon of the mixture.

To make ahead and freeze:
Freeze filled cups on a jelly-roll pan until solid, then layer in rigid plastic containers, separating layers with plastic wrap. Cover; label; return to freezer. Maximum recommended freezer storage: 3 months.

To serve:
Preheat oven to 400 degrees F. Bake frozen cups for 15 minutes or until piping hot.