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Orcas Island Crab and Egg Casserole

Source of Recipe


From "A Real American Breakfast" by Cheryl & Bill Jamison



List of Ingredients



• 1 pound cooked crabmeat, preferably Dungeness lump crabmeat
  
• 2 heaping tablespoons minced onion
  
• 1¾ cups grated Swiss cheese
  
• ¼ cup freshly grated Parmesan cheese
  
• 1 Tbsp unbleached all-purpose flour
  
• 1½ to 2 tsp Old Bay seasoning
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• ½ tsp ground black pepper
  
• ½ cup mayonnaise
  
• 6 large eggs
  
• 1½ cups milk
  
• 2 tsp Dijon mustard
  
• 1 tsp Worcestershire sauce
  






Instructions



1. Preheat oven to 375° F. Butter a 9-inch deep-dish pie plate or similar size baking dish. Layer crab, onion, Swiss cheese and Parmesan in dish.
   
   
2. In medium bowl, stir flour, Old Bay, baking powder, salt and pepper together. With a whisk, combine mayonnaise and eggs just until uniformly yellow, then add milk, mustard and Worcestershire sauce. Pour over crab mixture. (Casserole can be made to this point, covered and refrigerated overnight. In the morning, let sit at room temperature 20 to 30 minutes before baking.)
   
   
3. Bake until puffed and golden brown, 45 to 50 minutes. Cool 10 minutes, then slice into 8 wedges or squares. Serve warm, garnished if you wish with sour cream, chives and capers.