2 lbs. backfin crabmeat (lump is best)
2 eggs
1/2 c. mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. each dry mustard, oregano, thyme, mayonnaise for coating, bread crumbs, parsley, paprika or pimento for garnish

Pick over crabmeat, removing any shells. In a large bowl, combine eggs, mayonnaise, Worcestershire, salt, mustard, oregano and thyme. Lightly brush 2 quart casserole with mayonnaise and fill with mixture. Sprinkle crumbs over top and bake at 350 degrees for 30 or 40 minutes until mixture is hot and lightly browned. Serves 8.