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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Overnight Crab Casserole Recipe

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This recipe for Overnight Crab Casserole is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh lump crab
3 chopped green onions
Juice of one lemon
1 c grated Velveeta cheese
3 c French bread cut into one inch cubes
5 T melted butter
1 3/4 c milk
3 eggs beaten
3 drops hot pepper sauce
1/2 tsp dry mustard
Directions:
Directions:
Toss first four ingredients. In a buttered 1 1/2 quart casserole alternate layers of bread drizzled with butter and the crab/cheese mixture. Combine last four ingredients and pour over crab mixture. Cover and refrigerate overnight.
About an hour before baking bring casserole to room temperature. Bake uncovered at 350º for 30 minutes. Uncover and continue baking 30 minutes.
Casserole will be golden and puffed. To serve, cut in squares.
Number Of Servings:
Number Of Servings:
6-8 serving
Preparation Time:
Preparation Time:
30 prep, 60 bake
Personal Notes:
Personal Notes:
It is a great luncheon recipe. Serve with a fruit salad or seasonal fruit pieces.

 

 

 

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