1 c. onion, chopped
1 c. celery, chopped
4 tbsp. butter
1 can cream of chicken soup
1/2 c. milk
4 egg, well beaten
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 c. cheddar cheese, grated
1 c. cracker crumbs
1 lb. crab meat
Salt to taste

Saute onion and celery in butter. Add soup, milk, eggs, Worcestershire sauce and Tabasco sauce; mix well. Reserve enough cheese and cracker crumbs to cover top of casserole; add remaining cheese and crumbs to soup mixture with seasoned crab meat.

Put in buttered casserole; add remaining cheese and crumbs to soup mixture with seasoned crab meat. Put in buttered casserole; cover with reserved cheese and crumbs. Place in 325 degree oven until thoroughly heated and browned on top. Makes 8 servings.