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Crab Casserole                                                                 6 servings



This simple recipe can make a big impact in the right situation.  It's great for a dinner party, a luncheon, or just an evening at home.  Works well as an entree or as a dip.


•  1 cup butter, melted in a large skillet

•  7 stalks of celery, ½-inch dice

•  ½ cup fresh parsley, chopped (optional)

•  ½ medium green pepper, ½-inch dice

•  7 slices Italian bread, crusts removed and cubed

•  1 tsp dry mustard

•  1 Tbsp Worcestershire sauce

•  1 lb backfin crabmeat, check for shells

•  Sea salt and black pepper to taste

Preheat oven to 350°F.  You will need a greased casserole dish or 6 greased ramekins 


1.  Saute celery, parsley and green pepper in the melted butter; add all the remaining ingredients except for crabmeat.

      Coat and mix well with butter.

2.  Carefullt fold in crabmeat, keeping it in chunks.  Spoon into the casserole dish or ramekins.  

      Bake for 20 to 25 minutes until bubbly and brown.  Serve while it's hot!

A ramekin packed with savory Crab Casserole.
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