The Best Crab Casserole

• One 6 1/2-ounce can crabmeat, drained
• 1 cup mayonnaise
• 1 cup soft breadcrumbs
• 3/4 cup half-and-half
• 6 hard-boiled eggs, finely chopped
• 1/2 cup chopped onion
• 1/4 cup sliced stuffed green olives
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon salt
• Pinch of pepper
• 1/2 cup buttered soft breadcrumbs
• Olive slices, for garnish

1. In a large bowl, break up the crabmeat in chunks.
2. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together.
3. Divide the mixture among greased individual bakers or spoon it into a 1-quart casserole dish.
4. Top with the buttered crumbs and bake at 350 degrees for 20 to 25 minutes.
5. Garnish with olive slices.

crabmeat, mayonnaise, breadcrumbs, eggs, onion, green olives, parsley, salt, pepper, buttered soft breadcrumbs, olive slices

Taken from www.epicurious.com/recipes/food/views/the-best-crab-casserole-384830 (may not work)