|Dungeness||2 Pound, drained, rinsed|
|Salted cracker crumbs||2 Cup (32 tbs) (Measure By Breaking Crackers Into Large Chunks Using Hands)|
|Finely diced celery||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped green pepper||1 Tablespoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Hot pepper sauce||4 Drop (Or To Taste)|
|Ground red pepper||1 Dash|
|Butter||3⁄4 Cup (12 tbs), melted (1.5 Sticks)|
|Whipping cream/Half and half / milk||3⁄4 Cup (12 tbs)|
Preheat oven to 350Â°F.
Combine first 4 ingredients in large mixing bowl and blend well.
Add parsley, green pepper, mustard, salt, hot pepper sauce and red pepper and mix thoroughly.
Stir in butter and cream.
Turn into shallow 3 quart casserole.
Cover and bake until bubbly, about 30 minutes.