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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

Crab-Spinach Egg Casserole Recipe

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This recipe for Crab-Spinach Egg Casserole is from Cooking with Faith , 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:  
8 large eggs
2 cups half/half cream
2 cans crabmeat, 6 oz. each, drained
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 cup Swiss cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 celery ribs, chopped
1/2 cup onion, chopped
1/2 cup sweet red pepper, chopped
3 medium fresh mushrooms, chopped
2 Tablespoons butter
Directions:
Directions:
In a large bowl, beat eggs, and cream. Stir in crab, spinach, bread crumbs, cheese, salt, pepper, nutmeg; set aside.

In a skillet, saute the celery, onion, red pepper and mushroom in butter until tender. Add to the spinach mixture.

Transfer to a greased shallow 2-1/2 quarter baking dish. Bake, uncovered, at 375º for 30-35 minutes or until a thermometer reads 160º. Let stand for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
12-16 servings
Preparation Time:
Preparation Time:
10 minutes + baking time

 

 

 

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