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Aunt Harriet's Crab Casserole Recipe

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This recipe for Aunt Harriet's Crab Casserole, 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:  
Tilly Mendez
Added: Saturday, March 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crab (or one large crab or 2 tins of crab 7 1/2 oz ea.)
2 c. bread crumbs (fresh)
2 - 2 1/2 c. cream (or half and half)
2 T. butter
2 tsp. grated or finely chopped onion
2 tsp. salt
1 tsp. parsley
15 drops Tabasco sauce
6 boiled eggs (I use 4), chopped
1/2 - 1 c. mayonnaise (I use half a cup)

Directions:
Directions:
Preheat oven to 350 degrees. Combine cream, butter, mayo, and seasonings in sauce pan and boil for 5 minutes. Add mixture to crabs, crumbs, and eggs. Bake in greased dish for 20 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I used to make this dish often. Ben and I really liked it. I think our guests did too.
Aunt Harriet sent some tips as well: I've prepared the crab (which you pick over for strips of cartilage) crumbs and chopped up hardboiled eggs in the morning. I see no reason why the sauce couldn't be made early, but I wouldn't add it to the crab mixture until you're ready to put the dish in the oven. It might get very soggy if allowed to stand.

 

 

 

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