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Crab Casserole

Source of Recipe

From "Bake Until Bubbly" by Clifford Wright


Recipe Introduction

"The crab casserole is a favorite brunch dish on the eastern U.S. seaboard. It's typically a rich casserole that is ideal served accompanied only by a tossed green salad. An even richer casserole can be made by adding several chopped hard-boiled eggs into the crab mixture along with a Béchamel sauce. The top can also be sprinkled with bread crumbs to make it a gratin. Some cooks don't use cheese and call the dish a crab meat hot dish."

List of Ingredients

◦  3 cups ½-inch cubes toasted French or Italian bread
◦  1½ cups lump crab meat (about 6 ounces), picked over
◦  ½ cup (about 1½ ounces) shredded sharp Cheddar cheese
◦  2 Tbsp chopped pimientos
◦  2 Tbsp finely chopped onion
◦  3 cups whole milk
◦  1½ tsp dry mustard
◦  ½ tsp salt
◦  ½ tsp Tabasco sauce
◦  5 slices bacon, cooked until crispy and crumbled


Recipe

Preheat the oven to 325° F. Lightly butter a 12x9x2-inch baking casserole.

Spread the cubes of toasted bread on the bottom of the baking casserole. Sprinkle the crab, cheese, pimientos, and onion over the bread.

In a bowl, beat the milk, eggs, dry mustard, salt, and Tabasco sauce together. Pour the milk mixture over the crab.

Bake until a knife comes out clean when inserted into the center of the casserole, 45 to 50 minutes.

About 10 minutes before the casserole is done, sprinkle the crumbled bacon on top. Serve hot.


Makes 4 to 6 servings