Crabmeat Bake Special

1 (6 ounce) can canned crabmeat, drained

1 cup fresh bread crumbs

1 cup mayonnaise

¾ cup milk

6 hard-cooked eggs, chopped

⅓ cup onion, diced

1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a mixing bowl, combine the crab, bread crumbs, mayonnaise, milk, chopped eggs, onion, and salt. Mix thoroughly. Pour into a 1 quart casserole dish.

Bake in a preheated oven for 25 minutes or until the top is lightly brown and bubbly.