FishSeafood

Deviled Crab Casserole 4 to 6 servings

I was introduced to deviled crab several years ago by a dear friend that was a fabulous cook. This is her

casserole recipe and it's a staple at her house and for many of our friends. I like to divide the recipe into 6

individual ramekins and bake them until brown. This is a great luncheon recipe and could easily be

doubled. Sometimes I use Pepperidge Farm bread crumbs and add a little extra milk (up to ¼ cup).

Ingredients

• 1 cup milk

• 1 cup soft bread crumbs

• 2 cups cooked, flaked crab meat

• 2 hard-boiled eggs, finely cut up

• 1½ tsp salt

• A scant ½ tsp dry mustard

• ½ tsp lemon juice

• ¼ tsp cayenne pepper (or to taste)

• ¼ cup melted butter

• ½ cup buttered bread crumbs, enough to cover top

Preheat oven to 400°F. You will need a greased 8-x-8 baking dish (or equivalent).

Instructions

1. In a medium bowl, combine milk and bread crumbs; stir in crab meat and eggs.

2. Fold in remaining ingredients, except for buttered crumbs.

3. Scoop into prepared baking dish; cover with buttered crumbs. Bake for 15 minutes until top is brown.

Options

• I like to add 1 to 2 teaspoons of Lite-House Poultry Seasoning to the bread mixture.

It's a mixture of fresh herbs that have been freeze-dried.

KEYWORDS

deviled crab casserole, best deviled crab casserole

LAURA LEE ALICE
COOKS