2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 – 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided
Mix all ingredients together, reserving 1/2 of buttered bread crumbs. Use more or less mayonnaise to achieve a spoonable but not runny mixture. Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle remainder of crumbs over top and bake for 15 minutes at 400F. Serve immediately.