Name: Crabmeat Pudding
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6-8 serving(s)
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

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Recipe by Lorac

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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:: 1hr 55mins
Serves:
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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

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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RECIPE MADE WITH LOVE BY

@Lorac

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@Lorac

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"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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review by rosslare

11/9/2010

Very tasty and perfect in every way, enjoyed thoroughly! Made without mushrooms.

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review by French Tart

8/7/2008

What a FABULOUS savoury bread pudding - I could not make in straight away as I could not find frozen crabmeat! (I am in France) But, as soon as I got some, I made this for lunch yesterday and we BOTH loved it! Tangy, cheesy and craby tasting - very tasty indeed. Having waited to get hold of the frozen crab, I made no substitutions and made it exactly as posted - well written and very easy. We ate this with a crisp fresh salad and a glass of Chablis. Get well soon Lorac and merci beaucoup! FT:-)

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creation by Lorac

11/5/2006

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