The Best Crab Casserole (Paula Deen) |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 (6 1/2-ounce) can crabmeat, drained |
1 cup mayonnaise |
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs |
3/4 cup half-and-half |
6 hard-boiled eggs, diced |
1 cup chopped onion |
1/4 cup sliced stuffed green olives, plus slices for garnish |
1/4 cup chopped fresh parsley leaves |
3/4 teaspoon salt |
pinch pepper |
olive slices, for garnish |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
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