2 (7 1/2 oz.) cans crab (or 1 lb. defrosted & drained king crab)
2 tbsp. chives
2 tbsp. lemon juice
3 c. cubed French bread
8 oz. Velveeta cheese
3 tbsp. melted butter
3 eggs, beaten
1/2 tsp. salt
1/2 tbsp. dried mustard
3 drops Tabasco sauce

Drain and flake crab (reserve 2 legs for garnish). Toss with chives and lemon juice. Cut bread into 1" cubes. Cut cheese into 1/4" cubes. Butter a 1 1/2 quart shallow casserole. Alternate layers of bread-cheese-crab. Drizzle with melted butter.