The Best Crab Casserole

• 1 (6 1/2 -ounce) can crabmeat, drained
• 1  cup  mayonnaise
• 1  cup  soft breadcrumbs
• 3/4  cup  half-and-half
• 6 hard-boiled eggs, diced
• 1  cup  chopped onion
• 1/4  cup  sliced stuffed green olives
• 1/4  cup  fresh parsley, chopped
• 3/4  teaspoon  salt
• pinch of pepper
• 1/2  cup  buttered soft breadcrumbs
• olive slices, for garnish

Preheat oven to 350 degrees.

In a large bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual bakers or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.

Yield: 4-6 servings
Prep time: 8 minutes
Cook time: 20-25 minutes
Ease of preparation: easy

L&S Too, pg.60

Recipe Courtesy Paula Deen