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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Aunt Harriet's Crab Casserole Recipe

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This recipe for Aunt Harriet's Crab Casserole is from Endangered Recipes: Too Good To Be Forgotten, 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. 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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