1 can fresh backfin crabmeat
1 lb. lg. shrimp, cut in sm. pieces
2 c. bread crumbs, softened in 1 c. thin cream
1 c. mayonnaise
Juice of 2 lemons
1 tbsp. fresh chopped parsley
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. dry mustard
1/4 tsp. red pepper
6 hard boiled eggs, chopped
2 tsp. grated onion

Mix all together and pour into greased casserole. Cover with bread crumbs. Dot with butter. Set in pan of water. Bake at 350 degrees for 1 hour. Serves 8-10 people.