Puffy Baked Crab

Recipe by Caroline Cooks
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 1/2 ounce) can crabmeat, drain and reserve liquid
  • 2
    (4 ounce) cod fish fillets
  • 12
    cup light cream
  • 1
    hard-boiled egg, chopped
  • 2
    eggs, beaten
  • salt and pepper
  • 13
    cup sweet onion, chopped
  • 13
    cup celery, chopped (leaves as well)
  • 1 12
    teaspoons Old Bay Seasoning
  • 12 - 34
    cup blanched almond, sliced (divided)
  • 12
    cup saltine crumbs
  • 14
    cup butter, melted
  • 1 12
    teaspoons dried parsley

DIRECTIONS

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