kinda crabby casserole

Name: Kinda Crabby Casserole
Prep time: 45 min
Cook time: 1 h
Yield: 9
Cuisine: American
Ingredients: 5 large stale croissants, torn or cut into bite-sized pieces; 2 thick slice(s) stale French or Italian bread, torn into bite-sized pieces; 1 large shallot, minced; 1 pound(s) imitation crab, chopped into bite-sized pieces; 5 to 6 ounce(s) baby Swiss cheese, shredded or chopped; 4 ounce(s) monterey jack cheese, shredded; 4 large eggs; 2 cup(s) milk (2% or whole); 1/2 teaspoon(s) Jane's crazy mixed-up salt; 1/2 teaspoon(s) Tony Chachere's creole seasoning; 1/4 teaspoon(s) Old Bay seasoning; 1/4 cup(s) horseradish sauce; 1/8 to 1/4 cup(s) shredded sharp cheddar cheese; 1 to 1 1/2 tablespoon(s) minced fresh chives

(2 RATINGS)

56 Pinches 14 Photos

Teresa G.

Here, KY

Updated on Apr 10, 2017

I created this recipe as a result of a sale on imitation crab. I had leftover cheeses, croissants etc... and this was the end result. Oh, wow! We were so pleasantly surprised at how good this turned out! Be sure to use the horseradish sauce in this recipe; it's not hot, but adds an extra "oomph"! So delish!

Rate

prep time 45 Min

cook time 1 Hr

method Bake

yield 9 to 12

Ingredients

5 large stale croissants, torn or cut into bite-sized pieces
2 thick slices stale French or Italian bread, torn into bite-sized pieces
1 large shallot, minced
1 pound imitation crab, chopped into bite-sized pieces
5 to 6 ounces baby Swiss cheese, shredded or chopped
4 ounces monterey jack cheese, shredded
4 large eggs
2 cups milk (2% or whole)
1/2 teaspoon Jane's crazy mixed-up salt
1/2 teaspoon Tony Chachere's creole seasoning
1/4 teaspoon Old Bay seasoning
1/4 cup horseradish sauce
1/8 to 1/4 cup shredded sharp cheddar cheese
1 to 1 1/2 tablespoons minced fresh chives

How To Make kinda crabby casserole

Step 1

The evening before (or a minimum of 3 hours before planned mealtime), gather and prep ingredients.

Step 2

Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
Step 3

Evenly distribute torn croissants and bread in greased baking dish.
Step 4

Evenly distribute minced shallots, chopped crabmeat, baby Swiss and Monterey Jack over bread; set aside.
Step 5

In a mixing bowl, whisk the eggs and milk until well blended; add the Jane's Crazy Mixed-Up salt, Tony Chachere's Creole seasoning and Old Bay seasoning; whisk well.
Step 6

Slowly pour milk mixture all over the casserole. Spread/squeeze 1/4 cup horseradish sauce evenly over top.
Step 7

Scatter a small amount of sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
Step 8

Cover the dish tightly with aluminum foil; place in refrigerator for a minimum of one hour or up to overnight.
Step 9

Approximately 1 1/4 hours before mealtime, preheat the oven to 350 degrees F.
Step 10

Bake foil covered casserole for 30 minutes. Remove foil, rotate dish and bake, uncovered, for an additional 30 minutes.
Step 11

Remove from oven; scatter chives over all. Serve immediately. Cover and refrigerate leftovers.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes