HOT CRAB SALAD Loretta McFeaters

2 c. (1 lb.) flaked crabmeat 1 c. salad dressing
1 c. sliced celery 1 tsp. each lemon & Worcestershire sauce
1/2 c. finely chopped green pepper 3/4 c. fine soft crumbs
2 hard-cooked eggs, chopped 2 Tbsp. melted butter

Combine crabmeat, celery, green pepper, eggs, salad dressing, lemon juice, and Worcestershire sauce. Turn into buttered 1 1/2 quart baking dish. Sprinkle top with bread crumbs. Dot with butter. Bake in preheated slow oven 325 degrees for 30 minutes.
Makes 5 servings.