- 3 eggs
- 2 cups heavy cream
- 1 1/2 cups mayonnaise
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh parsley
- 1/2 cup dry sherry
- 1 (6 ounce) package herb-seasoned dry bread stuffing mix
- 1 pound cooked crabmeat
- 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.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11×7 inch baking dish.
- In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
- Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.