Prep 15 mins
Cook 1 hr
This is so good and smells wonderful while it is baking! I got it from a Virginia Country Cookbook. Its a great company dish that can be prepared several hours in advance.
- 2 cups lump crabmeat
- 2 cups breadcrumbs, soft fresh
- 1 (10 ounce) can low-sodium cream of mushroom soup
- 1⁄3 cup mayonnaise
- 1 small onion, finely chopped
- 1⁄3 cup celery, very finely chopped
- 1 pinch salt
- 1⁄4 teaspoon pepper
- 3 eggs, beaten
- 1 1⁄2 cups milk
- 1 cup cheddar cheese, grated
- Mix first 8 ingrdients in a bowl.
- Spray a 9x13 baking dish with non stick cooking spray.
- Pour Crab mixture into baking dish.
- Combine eggs and milk and pour over mixture in dish.
- Sprinkle cheese over top.
- Bake at 350 degrees for approximately 1 hour.
This recipe was not good at all. When prepared as directed, you end up with a quiche layer on top of a layer of bland gooey crabby mush. So it was not a total waste, I had to break up the quiche layer into the crab layer, then add about 3 more cups of HARD breadcrumbs. To give it some flavor, I added Old Bay seasoning. I then had to put it back in the oven on 425° F for about 20 minutes. The final product ended up more suitable... a little too bready, but at least the liquid had been soaked up. Whoever enjoyed this casserole as is, I question your judgement.
With the exception of using regular mushroom soup, I followed this recipe exactly. It was pretty tasty but the texture is mush. I want to experiment with this ... maybe add some chopped bell peppers (red & green), decrease the milk and cooking time. Sprinkle some seasoned bread crumbs on top (maybe seasoned with Old Bay type seasoning). A good start for a recipe, definitely easy, needs some tweaking for flavoring and texture.
Excellent casserole. I used brown rice whole grain bread and soy milk. It was fantastic. I will make this again.