Bleu Crab Casserole

• 1 lb fresh backfin crab meat
• 2 cups freshly torn chinks white bread, divided
• 12 cup celery, chopped
• 2 tablespoons green peppers, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons snipped chives
• 2 eggs, hard boiled and chopped
• 4 fluid ounces bleu cheese salad dressing
• additional blue cheese, to taste,optional
• 2 12 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 12 teaspoon Worcestershire sauce
• 12 teaspoon hot sauce, chef's choice or 12 teaspoon Old Bay Seasoning, to taste (optional)
• 1 egg, beaten
• 2 tablespoons unsalted butter, melted

1. In a bowl, combine the crabmeat, 1 cup torn bread, celery, green pepper, parsley, chives, and egg and then spoon into in a lightly greased 2-quart baking dish.
2. Combine the dressing, bleu cheese, lemon juice, mustard, Worcestershire, hot sauce or Old Bay, egg and butter, and stir into crabmeat mixture.
3. Combine the butter and remaining torn bread; sprinkle on top.
4. Bake at 375F for 35 minutes or until thoroughly heated.

fresh backfin crab meat, white bread, celery, green peppers, fresh parsley, chives, eggs, bleu cheese, blue cheese, lemon juice, mustard, worcestershire sauce, hot sauce, egg, unsalted butter

Taken from www.food.com/recipe/bleu-crab-casserole-31442 (may not work)