 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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.
|
|