2 cans crab
1 c. celery
2 tsp. green onions
1/2 tsp. pepper
1 c. half & half
2 tsp. Durkee sauce
2 c. Pepperidge Farm bread, cut in sq.
2 tsp. minced parsley
1 tsp. celery salt
Juice of 1 lemon
1 1/2 c. Hellmann's
6 hard boiled eggs

Mix all well. Sprinkle with buttered crumbs. Bake at 350 degrees about 45 minutes. Can be made a day ahead.

Hint: Rinse crab to avoid too much salt and/or fresh crab may be used.