Crabmeat Casserole - cooking recipe

Ingredients

1 lb. backfin crabmeat
1 c. mayonnaise
1/2 c. light cream
3 eggs, beaten
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 Tbsp. grated onion
1/2 tsp. chili powder if using canned or frozen crabmeat (optional)

Preparation

Mix ingredients lightly.
Bake in a 1 1/2-quart casserole for 40 minutes at 350\u00b0.
Serves 4 to 6.