Golden Crab Puff
"A rich, delicious appetizer! A bit retro, but hey, there is a reason these kinds of recipes are enduring... they're tasty! :)"
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 10 slices fresh white bread
- 1 lb backfin crab meat
- 6 eggs
- 3 cups milk
- 2 tablespoons parsley, minced
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon salt, to taste
- 8 ounces sharp American cheese, shredded, or cheddar
directions
- Preheat oven to 325 degrees F.
- Cut the crusts from bread, then cube the slices.
- In a large bowl, beat together the eggs, milk, and seasonings.
- Stir in the bread cubes, cheese, and crab (careful not to break up the lumps of crab too much).
- Pour into a lightly greased or pan-sprayed 9" X 13" baking dish.
- Bake uncovered at 325 degrees F for 1 hour or until center is set.
- Note: 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat.
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Reviews
-
This is divine! Easy and delicious. it toke me less than an hour. This recipe is great, didn't change a thing. Thank you =) -
I made this to serve at my bridge group's Christmas Brunch. Very lovely and delicious. I used cheddar cheese instead of American. Easy to make and the ladies and I thought this deserved 5-stars. Great brunch casserole -
This dish was superb!! It seemed very simple to me and did not take me long. When I stirred in the bread cubes, cheese, and crabmeat I also put in a little bit of red wine, not cooking wine, and after I baked it I poured just a little bit of red wine on it. This dish is also great with collards.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
