Virginia Crab Casserole

Source: Sallie G., Newport News

1 pound Back Fin Crab Meat (Chesapeake Bay – deluxe)

15 premium saltine crackers

1 tablespoon parsley flakes

1 stick butter

2 tablespoons Worcestershire sauce

2 eggs

Pick through crab meat for shells and set aside. Crush the crackers and mix in the parsley flakes, then set aside. Melt one stick of butter and add Worcestershire sauce. Beat the eggs and set aside. Mix all with hands and pack into a greased Pyrex 8 inch x 13 inch dish. Sprinkle the top with a little salt and red pepper for taste and color. Dot with butter squares and bake at 400° for 15 to 20 minutes. Let cool for 10 minutes.

Serves 6