Crab Custard Casserole
Ingredients
| 1 lb of jumbo lump crab meat | ||
| 2 tbs melted butter | ||
| 4 slices of good quality white bread, crusts removed | ||
| 1 cup grated white cheddar cheese | ||
| 1/2 small onion, minced | ||
| 2 tbs minced parsley | ||
| 3 cups half and half | ||
| 4 eggs well beaten | ||
| dash of kosher salt | ||
| dash of white pepper | ||
| 1/2 tsp Worcestershire sauce | ||
| 1 tsp paprika |
This is home cooking at it’s best. Jumbo lump crab meat is married with white cheddar in a creamy casserole.
- Pick over crab meat and remove and shell or cartilage.
- Melt butter and pour into a medium baking dish.
- Cut crusts from bread and place bread in a single layer in the bottom of the baking dish.
- Arrange crab meat over top of bread and sprinkle with cheese, onion and parsley.
- In a bowl combine the half and half, eggs, Worcestershire sauce and white pepper and pour over the crab casserole.
- Sprinkle with paprika.
- Add casserole to a larger baking pan with 1 inch of water and bake in a preheated 350 degree oven for about 30 to 45 minutes or until a knife inserted in the center comes out clean.
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