Deviled-Crab Casserole

• 1 pound crab meat, preferably lump, picked over to remove any remaining shell
• 1 cup saltine crumbs
• 1 large stalk celery, finely diced
• 1 egg, hard-boiled and finely diced
• 1 egg
• 1 cup mayonnaise
• 2 tablespoons prepared mustard
• 1 tablespoon Worcestershire sauce
• Lemon wedges for garnish

1. Preheat oven to 375 degrees.
2. Mix all ingredients together, making sure the saltines are blended in well.
3. If the mixture is stiff, add a little more mayonnaise.
4. Pack into a decorative baking dish.
5. Bake for 30 to 35 minutes, until top is golden brown.
6. Serve with lemon wedges on the side.

crab meat, saltine crumbs, stalk celery, egg, egg, mayonnaise, mustard, worcestershire sauce, lemon wedges

Taken from cooking.nytimes.com/recipes/4444 (may not work)