Maryland Style Crab Cake Casserole

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I was born in Maryland, that makes me a crab specialist. My parents owned a summer home on the Chesapeake Bay for years. I've probably picked more crabs and eaten more crab cakes than most people. My husband never ate a crab cake until I introduced him to them in a small restaurant on Tilghman Island, Maryland while we were still dating. We have crab meat in the freezer and today is the day I'll make a crab cake casserole. No, I don't make the official 'crab cake' any longer. I have found that for us it's easier to mix the ingredients and instead of forming cakes, I put it in an oven proof baking dish. So much less work and it tastes the same. My recipe is: 1 Pound of crab meat 2 Tablespoons of good Mayo 1 Teaspoon of Old Bay Seafood Seasoning 1/2 Teaspoon black pepper 1 Tablespoon of basic yellow mustard 1 Egg, beaten 1 Slice of white bread torn into small pieces (crust and all) Note: Feel free to use some bread crumbs in place of the white bread. I do that sometimes just to change it up. Directions: . Mix all the ingredients together, be gentle as to not break up the big lumps of crab meat, . Use a little Pam spray on a baking dish, the kind with a lid is the best, . Put mixture in the dish, cover and bake at 350 degrees for about 25-30 minutes. . Remove the cover and bake another 10 minuets. Naturally you would eat this hot, but it tastes pretty goof cold also!