Puffy Baked Crab

A quiche without the crust. Great for luncheon or for a weeknight entree. Cod fillets, poached in crab liquid, taste just like crab.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (6 1/2ounce) can  crabmeat, drain and reserve liquid
• 2 (4 ounce)  cod fish fillets
• 1⁄2 cup  light cream
• 1  cup mayonnaise
• 1  hard-boiled egg, chopped
• 2  eggs, beaten
•  salt and pepper
• 1⁄3 cup sweet onion, chopped
• 1⁄3 cup celery, chopped (leaves as well)
• 1 1⁄2 teaspoons  Old Bay Seasoning
• 1⁄2-3⁄4 cup  blanched almond, sliced (divided)
• 1⁄2 cup  saltine crumbs
• 1⁄4 cup butter, melted
• 1 1⁄2 teaspoons dried parsley

Directions

1. Poach cod fillets in reserve crab liquid for about 10 minutes.
2. Drain.
3. In small mixing bowl, combine crab and cod; break into chunks or flake.
4. In larger mixing bowl, combine onion, celery, mayo, cream, half of almonds.
5. Blend well.
6. Fold in crab mixture and chopped eggs and beaten eggs.
7. Pour into prepared casserole dish and sprinkle with cracker crumbs, remaining almonds, parsley; and drizzle with melted butter.
8. Bake in 350 degrees F.; oven for about 30 minutes or until puffed and toothpick inserted in center comes out clean.
9. Let set for 10 minutes before serving.
10. Can be baked in individual ramekins.