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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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AFTER creating this recipe, I later pared it down to serve two. I serve this entree often, since it's so easy to assemble. Along with a green salad, dessert and coffee, this casserole makes a quick, delicious lunch or dinner. -Helen Bachman, Champaign, Illinois Ingredients:
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 cup dry bread crumbs, divided |
3/4 cup milk |
1/4 cup chopped green onions |
2 hard-cooked eggs, chopped |
1/2 teaspoon salt |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon ground mustard |
1/8 teaspoon pepper |
6 tablespoons butter, melted, divided |
paprika |
Directions:
1. In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.
2. Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly. Yield: 2 servings.
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