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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Nancy McKurchey's sister's cookbook Ingredients:
1 lb crabmeat |
2 tablespoons chives, chopped |
2 teaspoons lemon juice |
3 cups french bread, cubed |
8 ounces cream cheese, cubed |
3 tablespoons butter, melted |
1 3/4 cups milk |
3 eggs, beaten |
1/2 teaspoon salt |
1/4 teaspoon tabasco sauce |
1/2 teaspoon dry mustard |
Directions:
1. Drain crabmeat & toss lightly with chives and lemon juice.
2. Layer bread, cheese and crab in a casserole.
3. Drizzle with melted butter.
4. Combine milk, eggs, salt, Tabasco & dry mustard and pour over casserole.
5. Cover with foil and refrigerate overnight.
6. Preheat over to 350.
7. Bake for 50-60 minutes.
8. Garnish with more chives.
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