1 lb. crab
4 hard boiled eggs, chopped
1 c. Pepperidge Farm stuffing
Milk
1 c. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. cayenne

Pick over crab to remove any shell. Put dry stuffing in a measuring cup and add milk over stuffing to the 1 cup line. Mix with the remaining ingredients and put in a buttered casserole dish. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20-30 minutes. Serves 8.