Susan's StoryI remember this as a child, and not wanting to eat it - I guess I just didn't trust casseroles back then! But the flavor is really wonderful.
My Aunt Marjorie and Uncle Luther used crabs from their salt-water creek that they caught themselves near Chesapeake, VA. I normally buy prepared crab in the refrigerated meat section, or canned if that's not available.
You can use Surimi (artificial crab meat) for this casserole, too. But I usually stick with real crab meat because Surimi is often filled with starch.
crab meat, flaked, cartilage removed
velveeta cheese, cut in small cubes
(or use a package of velveeta cheese shreds)
salt and pepper to taste
1 1/2 tsp
old bay seasoning
(1/4 cup) melted butter
bag unseasoned pepperidge farm bread crumbs
(or you can use panko bread crumbs)
(1/2 cup) butter
2Preheat oven to 350°. In a large mixing bowl, stir together horseradish, Tabasco, salt, pepper, Old Bay seasoning, mayonnaise, onion, and 1/4 cup melted butter.