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

Pick shell from crabmeat. Put stuffing into a measuring cup. Add milk to cup line. Mix with the remaining ingredients and put into a buttered casserole. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20-30 minutes. Serves 8.