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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicious for lunch or a light dinner. Ingredients:
1 (6 ounce) can canned crabmeat, drained |
1 cup fresh bread crumbs |
1 cup mayonnaise |
3/4 cup milk |
6 hard-cooked eggs, chopped |
1/3 cup onion, diced |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3. In a mixing bowl, combine the crab, bread crumbs, mayonnaise, milk, chopped eggs, onion, and salt. Mix thoroughly. Pour into a 1 quart casserole dish. 4. Bake in a preheated oven for 25 minutes or until the top is lightly brown and bubbly. |
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