Crabmeat Pudding

A lovely recipe from my past life in New England. Great for brunch, lunch or dinner. May be prepared and refrigerated ahead of time.

• Ready In: 1 hr 55 mins
• Serves: 6-8

Ingredients

• 2  tablespoons  melted butter
• 12  slices  white bread, crusts removed
• 10  slices sharp cheddar cheese
• 1 (16 ounce) package  frozen  king crab meat, thawed, drained and shredded
• 5  large eggs, beaten
• 2 1⁄2 cups milk
• 1⁄3 cup mayonnaise
• 1⁄2 cup  finely chopped green pepper
• 1⁄4 cup  finely chopped fresh dill
• 1  cup  finely chopped mushroom
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Preheat oven to 375°.
2. Coat a 2 quart baking dish with the melted butter.
3. Line the bottom and sides with bread slices then the cheese slices.
4. Fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs.
5. Season to taste with salt and fresh ground pepper.
6. Pour over bread and cheese slices.
7. Place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish.
8. Bake 1 1/2 hours or until a knife inserted into the pudding comes out clean.
9. Serve immediately.