Crab Casserole

• 3 eggs
• butter or margarine
• 1 large celery stalk, chopped
• 1 small onion, chopped
• 1 (12 oz.) pkg. imitation crabmeat
• 3/4 c. milk
• 1/2 c. mayonnaise
• 1/3 c. sliced pimento-stuffed olives
• 1/2 tsp. Worcestershire
• 1 1/2 c. bread crumbs

1. Hard cook eggs.
2. In a 10-inch skillet over medium heat, saute in butter, celery and onion until tender.
3. Remove from heat.
4. Into celery mixture flake crabmeat, milk, mayonnaise, olives, Worcestershire and 1 cup bread crumbs.
5. Remove shells from eggs and chop coarsely and stir into mixture until blended.
6. Preheat oven to 350u0b0.
7. Grease 6 large scallop shells or a Pyrex casserole dish.
8. Pour in mixture.
9. Add remaining crumbs in butter and sprinkle over crab mixture.
10. Bake 25 to 30 minutes until hot and bubbly and golden.
11. Makes 6 servings.
12. Contains 325 calories per serving.

eggs, butter, celery stalk, onion, imitation crabmeat, milk, mayonnaise, olives, worcestershire, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350024 (may not work)