Teresa G


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!


★★★★★ 2 votes

9 to 12
45 Min
1 Hr


  • 5 large
    croissants (stale, torn/cut bite-size)
  • 2 thick slice
    french or italian bread (stale, torn bite-size)
  • 1 large
    shallot, minced
  • 1 lb
    imitation crab, chopped bite-size
  • 5 to 6 oz
    baby swiss cheese, shredded or chopped
  • 4 oz
    monterey jack cheese, shredded
  • 4 large
  • 2 c
    milk (2% or whole)
  • 1/2 tsp
    jane's crazy mixed-up salt
  • 1/2 tsp
    tony chachere's creole seasoning
  • 1/4 tsp
    old bay seasoning
  • 1/4 c
    horseradish sauce
  • 1/8 to 1/4 c
    sharp cheddar cheese, shredded
  • 1 to 1 1/2 Tbsp
    fresh chives, minced



  1. The evening before (or a minimum of 3 hours before planned mealtime,) gather and prep ingredients.
  2. Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
  3. Evenly distribute torn croissants and bread in greased baking dish.
  4. Evenly distribute minced shallots, chopped crabmeat, baby Swiss and Monterey Jack over bread; set aside.
  5. In a mixing bowl, whisk 4 eggs; add 2 cups milk, whisking until well blended; add the Jane's Crazy Mixed-Up salt, Tony Chachere's Creole seasoning and Old Bay seasoning; whisk well.
  6. Slowly pour milk mixture all over the casserole. Spread/squeeze 1/4 cup horseradish sauce evenly over top.
  7. Scatter 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.
  8. Cover dish tightly with aluminum foil; place in refrigerator for a minimum of one hour, or up to overnight.
  9. Approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
  10. Bake foil covered casserole for 30 minutes. Remove foil, rotate dish and bake, uncovered, for an additional 30 minutes.
  11. Remove from oven; scatter chives over all. Serve immediately. Cover and refrigerate leftovers.

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