kinda crabby casserole

Name: KINDA CRABBY CASSEROLE
Prep time: 45 min
Cook time: 1 h
Yield: 9
Cuisine: American
Ingredients: 5 large croissants (stale, torn/cut bite-size); 2 thick slice(s) french or italian bread (stale, torn bite-size); 1 large shallot, minced; 1 pound(s) imitation crab, chopped bite-size; 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) sharp cheddar cheese, shredded; 1 to 1 1/2 tablespoon(s) fresh chives, minced

(2 ratings)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

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!

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(2 ratings)

yield 9 to 12

prep time 45 Min

cook time 1 Hr

method Bake

Ingredients For kinda crabby casserole

5 lg

croissants (stale, torn/cut bite-size)
2 thick slice

french or italian bread (stale, torn bite-size)
1 lg

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 lg

eggs
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

How To Make kinda crabby casserole

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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