Deviled Crab - cooking recipe

Ingredients

8 slices dry white bread, cubed
1/4 cup milk
1/2 cup butter, separated
2 white onions, finely chopped
4 stalks celery, finely chopped
2 eggs, beaten
1 lb crabmeat (canned is ok)
1/2 teaspoon dry mustard
3 tablespoons seasoned bread crumbs
2 tablespoons mayonnaise
fresh parsley or dill (to garnish)

Preparation

Preheat oven to 450.
Place cubed bread in bowl with milk and mash to a pasty consistency.
Add more milk if needed.
Saute onions and celery in 1/4 c.
of butter until softened.
Pour onions, celery and butter over bread mixture and mix to combine.
IF bread mixture is cooled, add crabmeat, mustard and eggs.
Stir to combine-but not too much-you don't want to totally separate the crab chunks.
Pour into EITHER 6 greased ramekins OR 1 large greased casserole.
Spread in baking containers so that it is evenly distributed.
Sprinkle bread crumbs on top.
Bake ramekins for about 8 minutes//Bake casserole for 20 minutes.
Spread mayonnaise on top of cooked deviled crab.
Serve warm.
Garnish with either fresh parsley or fresh dill.