Crab Casserole

A hand written recipe tucked into a cookbook of my mothers and in her hand. I have a crab allergy, but would sneak a bite every so often. She didn’t make it often because my father also did not eat seafood.

Crab Casserole

1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1 c. milk
2 hard boiled eggs-minced
1 lb crabmeat
4 tbsp butter
2 tbsp flour
1 tbsp parsley-minced
2 tsp lemon juice
1/2 c. breadcrumbs
cracker crumbs

Melt butter–Add flour, stir to smooth. Add parsley, mustard, lemon juice, salt, pepper, milk and stir until browned. Add crab meat (shrimp, lobster) and eggs and stir until mixed. Remove from heat and when cool, place in casserole. Sprinkle with bread crumbs. Dot with butter and paprika. Bake at 350 until warmed through.

Comments

  1. I love crab, and this sounds pretty yummy to me TW….all but the hard boiled eggs. But I think I could manage that. Thanks sweets… ~Joy

  2. I do not like crab. I do like hardboiled eggs. Make it, invite Joy over – I’ll eat her eggs, she can eat my crab. Win-win.

  3. I could leave the eggs out but unless I made a trip to Maryland, the crab wouldn’t measure up to my standards. Darn Maryland Blue Crab-nothing like it in the world.

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