1 lb. backfin crabmeat
3 eggs, beaten
1/2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. pepper
1 c. evaporated milk
1/2 c. mayonnaise
1/2 c. celery, chopped
1 sm. onion, chopped
Dash of hot sauce

TOPPING:

1 c. bread crumbs or packaged herb stuffing mix preferably Pepperidge Farm
1/2 c. butter, melted

Preheat oven to 350 degrees. In mixing bowl combine crab, eggs, mustard, salt, pepper, evaporated milk, mayonnaise, celery, onion and hot sauce; mix well. Place in 2 quart souffle dish.

Mix together bread crumbs or herb stuffing mix and melted butter. Top casserole with crumb mixture. Bake at 350 degrees for 45 minutes. Serves 4-6.