1 lb. crabmeat, flaked
1 sm. can water chestnuts
Juice of 1 lemon
3/4 c. mayonnaise
1/2 c. slivered almonds
1 c. cream of mushroom soup, undiluted
1 c. milk
1 c. celery, minced
1/2 c. white onion, minced
3 hard boiled eggs, sliced
Bread crumbs

Spread crab in 2 quart baking dish. Cover with layers of sliced water chestnuts, almonds, celery, and eggs. Combine lemon juice, mayonnaise, soup, milk, and minced onion. Pour over casserole; cover with bread crumbs. Bake 30 minutes at 400 degrees.

Serves 4 to 6.