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.
OMG. I love the crabmeat casserole I get on the buffet at my favorite chinese resteraunt so I thought I'd try your recipe (sounded close). Wow, Bingo, we have a winner! I also WAS going to take a pic and post it, but I ate it. Yes, I ate it all. Sorry, maybe next time... Very simple, and boy is it GOOOOOOD! I didn't have real crab so I had to use my imatation, OMG is this Goooooood.