1 c. onion, chopped
1 c. celery, chopped
4 tbsp. butter
1 can cream of chicken soup
1/2 c. milk
4 eggs, well beaten
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 c. grated cheese
1 c. Ritz cracker crumbs
1 lb. crab meat
Salt to taste

Saute onion and celery in butter. Add soup, milk, eggs, Worcestershire sauce and Tabasco sauce; mix well. Reserve enough cheese and cracker crumbs for top of casserole; add remaining cheese and crumbs to soup mixture with salt and crab meat. Pour into buttered casserole; cover with reserved cheese and crumbs. Place in 325 degree oven until thoroughly heated and brown on top, approximately 45 minutes. Serves 8.