Ingredients:
1 lb fresh backfin crab meat
2 cups freshly torn chinks white bread, divided
1/2 cup celery, chopped
2 tablespoons green peppers, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons snipped chives
2 eggs, hard boiled and chopped
4 fluid ounces bleu cheese salad dressing
additional blue cheese, to taste,optional
2 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, chef’s choice or 1/2 teaspoon Old Bay Seasoning, to taste (optional)
1 eggs, beaten
2 tablespoons unsalted butter, melted
Directions:
In a bowl, combine the crabmeat, 1 cup torn bread, celery, green pepper, parsley, chives, and egg and then spoon into in a lightly greased 2-quart baking dish.
Combine the dressing, bleu cheese, lemon juice, mustard, Worcestershire, hot sauce or Old Bay, egg and butter, and stir into crabmeat mixture.
Combine the butter and remaining torn bread; sprinkle on top.
Bake at 375 F for 35 minutes or until thoroughly heated.
Servings: 6
Time preparation: 25 min.
Time total: 60 min.