Baked Crab Salad - cooking recipe

Ingredients

1 c. crabmeat, flaked
1 c. soft bread, cubed
6 c. hard-cooked eggs, diced
1 c. cream or half and half
1 1/2 c. mayonnaise
1 Tbsp. chopped parsley
1 tsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper or red pepper
1/2 c. buttered crumbs

Preparation

Start by filling a large saucepan with water and spike it with a few splashes of white wine or dry vermouth. Scatter in several onion slices and/or carrot slices, celery leaves and parsley sprigs over the top.
Season with a dash of salt and a grinding of pepper, then add the chicken breasts.
Bring the pan to a full boil, and then turn it off, letting the heat of the liquid finish the cooking process.
This method seems to keep the breasts especially moist and tender.