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.
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INGREDIENTS
Nutrition- 2tablespoons melted butter
- 12slices white bread, crusts removed
- 10slices sharp cheddar cheese
- 1(16 ounce) package frozen king crab meat, thawed, drained and shredded
- 5
- 2 1⁄2cups milk
- 1⁄3cup mayonnaise
- 1⁄2cup finely chopped green pepper
- 1⁄4cup finely chopped fresh dill
- 1cup finely chopped mushroom
- 1⁄2cup freshly grated parmesan cheese
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DIRECTIONS
- Preheat oven to 375°.
- Coat a 2 quart baking dish with the melted butter.
- Line the bottom and sides with bread slices then the cheese slices.
- Fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs.
- Season to taste with salt and fresh ground pepper.
- Pour over bread and cheese slices.
- Place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish.
- Bake 1 1/2 hours or until a knife inserted into the pudding comes out clean.
- Serve immediately.
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