07 November 2011

Crab Casserole

This is one of those dishes that is always well received by family and friends alike.  It's wonderful for a church pot luck, neighborhood cookout or supper on a chilly night.  Prepare it in the morning and pop it in the oven when you get home and sit and relax while it cooks.

Leftovers reheat well in the oven or microwave.  Use the oven if you want the top crunchy.  I have never tried freezing it so I don't know how it'd do.

With just a few substitutions, it makes an awesome dip or lunch with some crackers.






Crab Casserole

  • 8oz crab meat (not the imitation ~ fresh if you can get it.  If not canned is fine)
  • 1 can cream of mushroom soup (I made my own)
  • 3/4 cup mayonnaise
  • 1 cup stuffing mix, separated
  • 1/2 small container of mushrooms, sliced
  • 2 hard boiled eggs, chopped
  • 1 1/2 tablespoons capers, drained
  • 1/2 T Old Bay, or whatever seasoning you choose (cajun works well for some spice)
  • 1 T butter, melted
(This also really easy to lighten up.  Just sub light mayo and FF cream of mushroom soup) 

Mix all ingredients except for the butter and 1/4 cup of stuffing mix in a large bowl.

Pour into a 1 1/2 quart casserole dish.

Mix melted butter and remaining 1/4 cup of stuffing.  Spread over top of casserole.

Bake, uncovered for 55 min at 450.




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