Deviled Crab Casserole

SUBMITTED BY: Helen Bachman

"AFTER creating this recipe, I later pared it down to serve two. I serve this entree often, since it's so easy to assemble. Along with a green salad, dessert and coffee, this casserole makes a quick, delicious lunch or dinner. -Helen Bachman, Champaign, Illinois"

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 cup dry bread crumbs, divided
3/4 cup milk
1/4 cup chopped green onions
2 hard-cooked eggs, chopped
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon pepper
6 tablespoons butter or margarine, melted, divided
Paprika

DIRECTIONS

In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.
Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425 degrees F for 16-18 minutes or until golden brown and edges are bubbly.