1 lb crabmeat
4 slices of day-old bread, soaked in water
2 tablespoons butter
1 stalk celery, de-stringed and finely minced
1 teaspoon sea salt (or, to taste)
1/2 teaspoon pepper (or, to taste)
2 tablespoons Worcestershire sauce
2 eggs
1/2 teaspoon paprika
1/2 tablespoon freshly minced parsley
1 lemon, sliced in wedges

Combine lump crab meat (imitation crab meat may also be used) with bread, mixing well.

Mix butter, salt, pepper and Worcestershire sauce with two whole eggs and beat lightly until mixed.

Combine egg mixture with crab mixture, mixing well.

Butter a pyrex or glass baking dish and spread mixture in dish evenly. Sprinkle with paprika and parsley and optionally, buttered bread crumbs.

Cooks Note: This is often served in restaurants in individual ramekins, topped with buttered breadcrumbs. A restaurant trick for kicking up the flavor is to add 1 teaspoon crab or lobster soup base to the butter before mixing. If soup base is used, reduce or omit salt.

Bake at 350°F for 30 minutes.

Serve with lemon wedges.

Submitted by: CM