Saute bell pepper, celery, parsley and green onions in butter.  Add crawfish and tomatoes and simmer 20 minutes.  Meanwhile, in a separate pan, melt 1 Tbsp butter and flour.  Stir continually while adding cream.  Add cream mixture to crawfish mixture; mix well.  Stir in chopped eggs and Worcestershire and heat 5 minutes.  Add bread crumbs, salt and pepper; stir well.  Spoon mixture into pie crusts.  Bake at 350 degrees for 30 minutes until tops are browned.