Recipe by Little Bee
This is so good and smells wonderful while it is baking! I got it from a Virginia Country Cookbook. Its a great company dish that can be prepared several hours in advance.
Top Review by Taunya M.
This was different. I added some to it like a red bellpepper and tomatoes and added veriety of spices. Still turned out kind of mushy but it was good. I think this is a dish to play with. I think if you add more vegetables to it you can skip the milk and eggs all together or at least the milk because of natural juuces from veggies. For spices I used garlic powder, salt, pepper and italian seasoning. All in all if I make it again if I am going to use egg I will leave out the tomatoe.I really dont think I will make it again at least not my way. If I do make it I will have to do some configuring.
- 2 cups lump crabmeat
- 2 cups breadcrumbs, soft fresh
- 1 (10 ounce) can low-sodium cream of mushroom soup
- 1⁄3 cup mayonnaise
- 1 small onion, finely chopped
- 1⁄3 cup celery, very finely chopped
- 1 pinch salt
- 1⁄4 teaspoon pepper
- 3 eggs, beaten
- 1 1⁄2 cups milk
- 1 cup cheddar cheese, grated