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Crabmeat Spoon Bread

2 cups cooked or frozen crabmeat
3 cups milk
1 cup cream
1 teaspoon salt
1/4 teaspoon pepper
1 cup yellow corn meal
1/4 cup melted butter
4 eggs, beaten
1 small can green chilies
1 cup Monterey Jack cheese, cubed
1/8 cup B&B Liqueur


Combine milk, cream, salt, and pepper. Heat until lukewarm, then stir in corn meal. Cook and stir until smooth. Stir in melted butter, crabmeat, eggs, chilies, cheese, and B&B Liqueur. Stir over low heat for 3 minutes. Pour the batter into a buttered casserole, being sure it is not more than half full.

Bake in preheated oven, 350 degrees, for 30 to 40 minutes or until set.

Serves: 8