crab casserole (aunt marjorie)
I 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.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- CASSEROLE FILLING
- 2 pounds crab meat, flaked, cartilage removed
- 1/2 pound velveeta cheese, cut in small cubes
- - (or use a package of velveeta cheese shreds)
- 1 tablespoon prepared horseradish
- 1 teaspoon tabasco sauce
- - salt and pepper to taste
- 1 1/2 teaspoons old bay seasoning
- 1/2 cup real mayonnaise
- 2 tablespoons minced onion
- 1/2 stick (1/4 cup) melted butter
- 4 large eggs, beaten
- TOPPING
- 1 - bag unseasoned pepperidge farm bread crumbs
- - (or you can use panko bread crumbs)
- 1 stick (1/2 cup) butter
How To Make crab casserole (aunt marjorie)
-
Step 1Drain crab meat well. Remove any bits of cartilage. Set aside. -
Step 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.
-
Step 3Fold in beaten eggs, crab meat, and Velveeta cheese, mixing gently until uniform.
-
Step 4Place mixture into a lightly oiled 9x13-inch baking dish.
-
Step 5For topping, melt 1 stick butter in a skillet. Add crumbs and coat but do not brown.
-
Step 6Spread topping on top of casserole. Bake at 350° until bubbly, about 45 minutes to 1 hour.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes