Baked Crab Salad
|Onion/Null||1 Medium, chopped (Null)|
|Chopped celery/Null||1 Cup (16 tbs) (Null)|
|Chopped green pepper/Null||1⁄4 Cup (4 tbs) (Null)|
|Chopped parsley/Null||1⁄4 Cup (4 tbs) (Null)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs) (Null)|
|Toast slices/Null||6 (Dry Ones)|
|Water/Null||2 Tablespoon (Null)|
|Crabmeat/Null||1 Pound (Null)|
|Mayonnaise/Null||1 Cup (16 tbs) (Null)|
|Buttered breadcrumbs/Null||1⁄4 Cup (4 tbs) (Null)|
Saute onion, celery, green pepper, and parsley in butter in large skillet until tender.
Break toast into small pieces, and moisten with water; add to vegetables.
Add crabmeat and mayonnaise; mix well.
Spoon into 6 individual crab shells or 1-quart casserole.
Top with buttered breadcrumbs.
Bake at 350° for 30 minutes.