Luncheon Crab Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1½ cups crab meat
- 1 cup soft breadcrumbs
- 1 cup mayo
- ¾ cup milk
- 6 hard boiled eggs, peeled, finely chopped, Shortcut
- ⅓ cup onion, diced
- ¼ cup stuffed green olives, sliced
- ¾ teaspoon salt
- black pepper, as desired
- ½ cup soft breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter.
- In a large mixing bowl, add all ingredients except the ½ cup of breadcrumbs and the melted butter.
- Mix together and pour into the prepared casserole and spread out evenly.
- In a small bowl, mix together the ½ cup of breadcrumbs and melted butter, sprinkle on top of the casserole.
- Bake for 20-25 minutes or until heated through and breadcrumbs golden brown.
- Serve and enjoy.
Notes
Fair cost per serving depending on where you source the crabs from, I will be using fresh steamed blue crabs from local fishermen.
Shortcut: Perfect Hard Boiled Eggs.
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