2 c. canned crab (two 6 1/2 oz. cans each) or frozen crab
1/2 c. finely chopped walnuts
2 hard cooked eggs, diced
1/2 c. mayonnaise (or slightly more)
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. cayenne or Tabasco
2 tbsp. butter
1 c. bread crumbs

Flake crab meat removing all tiny bones and fibers. Toss meat with walnuts and eggs. Mix mayonnaise with lemon juice and all seasonings. Combine with crab mixture, adding a little more mayonnaise if needed to be well moistened. Melt butter and mix lightly with crumbs. Pour crab mixture in buttered shallow dish and cover with crumbs. Preheat oven to moderately hot (400 degrees). Bake crab 20 minutes or until golden brown on top. Serve hot. If casserole is mixed ahead of time and kept refrigerated, remove from the cold about 10 minutes before it goes into the oven. Serves 4.