- 1 (6 ounce) can canned crabmeat, drained
- 1 cup fresh bread crumbs
- 1 cup mayonnaise
- 3/4 cup milk
- 6 hard-cooked eggs, chopped
- 1/3 cup onion, diced
- 1 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C).
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the crab, bread crumbs, mayonnaise, milk, chopped eggs, onion, and salt. Mix thoroughly. Pour into a 1 quart casserole dish.
- Bake in a preheated oven for 25 minutes or until the top is lightly brown and bubbly.