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In a bowl, combine the crabmeat, 1 cup torn bread, celery, green pepper, parsley, chives, and egg and then spoon into in a lightly greased 2-quart baking dish. Combine the dressing, bleu cheese, lemon juice, mustard, Worcestershire, hot sauce or Old Bay, egg and butter, and stir into crabmeat mixture. Combine the butter and remaining torn bread; sprinkle on top. Bake at 375F for 35 minutes or until thoroughly heated.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Shallow braiser — sear on stovetop, finish in oven