Deviled Crab Casserole

• 1 lb. fresh crabmeat, drained and flaked (you can substitute one 16 oz. container pasteurized crabmeat)
• 2 c. soft bread crumbs, divided
• 1/2 c. chopped celery
• 2 Tbsp. finely chopped green pepper
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped chives
• 2 hard-cooked eggs, chopped
• 1/2 c. mayonnaise
• 1 Tbsp. prepared mustard
• 2 1/2 Tbsp. lemon juice
• 1/2 tsp. salt, Worcestershire sauce and hot sauce
• 1 egg, beaten
• 2 Tbsp. butter, melted

1. Combine crabmeat, 1 cup of bread crumbs, green pepper, parsley, chives and egg in a lightly greased 2-quart baking dish. Combine mayonnaise and next 6 ingredients; stir into crabmeat mixture.
2. Combine butter and remaining bread crumbs; sprinkle on top.
3. Bake at 375u0b0 for 35 minutes or until thoroughly heated.

fresh crabmeat, bread crumbs, celery, green pepper, parsley, chives, eggs, mayonnaise, mustard, lemon juice, salt, egg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676986 (may not work)