2 c. fresh lump crab meat
1 c. fine bread crumbs
1 c. light cream
1 1/2 c. mayonnaise
6 hard boiled eggs, chopped fine
1 tbsp. finely chopped parsley
1 tbsp. finely chopped onion
1/2 tsp. salt
Freshly ground black pepper to taste

Mix all ingredients gently in a large bowl. Cover and refrigerate overnight. Remove from the refrigerator several hours before serving. Place in a greased 2 quart casserole or baking dish, and bake in a preheated 350 degree oven for 20 minutes.