1 pound crab
4 hard boiled eggs, chopped
1 cup Pepperidge Farm stuffing
Milk
1 cup mayonnaise
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 teaspoon cayenne

Pick over crab to remove any shell. Put dry stuffing in a measuring cup and add milk over stuffing to the 1 cup line. Mix with the remaining ingredients and put in a buttered casserole. Top with bread crumbs and dot with butter. Bake at 350° for 20-30 minutes.

Serves 8.