Luncheon Crab Bake


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                                                PAGE 116

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LUNCHEON CRAB BAKE

Submitted by Ann Clinton from Illinois

1 ( 6 1/2-7 1/2 oz) can crab meat

1 cup soft bread crumbs

1 cup mayonnaise or salad dressing

3/4 cup milk

6 hard- cooked eggs, finely chopped

1/3 cup onion, chopped

1/4 cup stuffed green olives, sliced

3/4 teaspoon salt

Dash pf pepper

1/2 cup buttered soft bread crumbs

   Break crab meat in chunks, removing any bony bits. Mix with remaining ingredients except buttered crumbs. Pile in greased individual dishes or a 1-quart casserole. Top with buttered crumbs. Bake at 350 F. degrees for 20 to 25 minutes or until hot through. Trim with stuffed olive slices.

YIELD: 6 Servings

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