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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Deviled Crabmeat Casserole Recipe

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This recipe for Deviled Crabmeat Casserole is from The Lackner Family Cookbook Project, 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. frozen crabmeat
½ cup minced onion
¼ cup mined celery
1 large can mushrooms, drained
1 minced garlic clove
1 bunch of chopped parsley
½ cup butter
¼ cup sherry
½ cup heavy cream
2 eggs, beaten
1 Tbs. white wine vinegar
1 tsp. Worcestershire sauce
½ tsp. Thyme
½ tsp. Tabasco sauce
1 tsp. Salt
2 cups soft bread crumbs
Directions:
Directions:
Sauté onions, celery mushrooms and garlic in 6 Tbs. butter for 10 minutes; cool. Add parsley. Combine cream, eggs, vinegar, Worcestershire sauce, thyme, sherry, Tabasco, salt and 1 cup crumbs. Add crabmeat and cooled onion mixture. Toss lightly to mix.

Spoon into casserole dish. Melt remaining butter and toss with remaining 1 cup of crumbs. Sprinkle on top.

Bake in 450º oven for 25-30 minutes.

Freezes well. Defrost completely before baking.

 

 

 

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