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Deviled Crabmeat Delight Recipe

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This recipe for Deviled Crabmeat Delight, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. milk
1 1/2 c. soft bread crumbs
2 c. cooked crabmeat
4 hard-cooked eggs
1 1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne pepper
1/3 c. melted butter or butter substitute
TOPPING:
3/4 c. soft bread crumbs
2 T. melted butter or butter substitute

Directions:
Directions:
Combine milk and 1 1/2 cups of breadcrumbs. Stir in crabmeat and finely chopped egg whites. Mash yolks and blend into crab mixture together with seasonings and 1/3 cup melted butter. Turn mixture into well greased glass or ceramic 1 1/4 quart casserole dish. Top with 3/4 cup breadcrumbs which have been mixed with 2 tablespoons of melted butter. Bake uncovered in 350 degree oven about 30 minutes or until bubbly and nicely browned.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe comes from Marie Thompson Conant, the NJ friend who made an attached house out of our Topsham house's barn. Despite the melted butter it's the least caloric crabmeat casserole I know of (several others in my recipe file have large amounts of mayonnaise) and a very nicely flavored one.

 

 

 

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