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Crab Casserole

1 lb. Crab Meat, flaked
1 small can water chestnuts
Juice of 1 lemon
3/4 cup mayonnaise
1/2 cup slivered almonds
1 cup cream of mushroom soup, undiluted
1 cup milk
1 cup celery, minced
1/2 cup white onion, minced
3 hard boiled eggs, sliced
Bread crumbs

Spread Crab in 2 quart baking dish. Cover with layers of sliced water chestnuts, almonds, celery, and eggs. Combine lemon juice, mayonnaise, soup, milk, and minced onion. Pour over casserole; cover with bread crumbs. Bake 30 minutes at 400 F.

Serves 4 to 6.

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