Baked Eggs With Crabmeat

This is a simple and exotic starter if you add the sherry or brandy and use some creative garnishing. Serve with Melba toast or crusty bread.

8 ounces crabmeat -- canned or frozen

8 eggs

1/2 cup milk
Dash of dry sherry or brandy if likd
salt and pepper to taste

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350F F) 30 minutes. Serves four.