This recipe for Laura Skipper's Crab Casserole, by Peggy Fryer, is from The Fryer Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. crabmeat, 2 hardboiled eggs, cut up, 2 raw eggs, beaten, 1/2 cup mayo, 1 med. onion, 1 small bell pepper, 1 stick butter, 1 tsp. worchestershire, 2 tsp. prepared mustard, juice of one lemon, 2 tsp horseradish, Milk, Cornflakes or Grapenuts or breadcrumbs for topping
Dice pepper and onion and saute in small amount of butter. Melt remaining butter and mix with all other ingredients. Put breadcrumbs (or ?) on top. Add enough milk to show around the sides.
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