"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hot Crab Casserole, by Tricia Wilbourne, is from Hardie Family Cook Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. crab meat (preferably lump) 16 oz. cream cheese 8 oz. sour cream 2 T. mayonnaise 2 T. Worcestershire sauce 1 C. grated cheddar cheese Salt/pepper/garlic to taste 1 T. Old Bay seasoning (optional)
Soften cream cheese. Beat with sour cream until very smooth. Add mayonnaise, Worcestershire sauce, seasonings and blend well. Fold in crab meat (be careful with this if you're using lump - you don't want to break up the lumps!). Place in a 2-1/2 qt. casserole dish. Bake uncovered for 20 minutes at 350ºF. Remove from oven and stir. Sprinkle cheese on top and return to oven for another 10 minutes.
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