Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Lucky
Servings: 12
1 loaf day old French bread
butter to grease dish
1 medium onion, diced fine
2 cup well packed crabmeat
1 cup celery, diced fine
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon salt
3 large eggs
3 cup milk
1 cup sour cream
1 pound Monterey Jack cheese, grated
Trim crust from the bread and cut in ½ inch pieces. Place half of the bread cubes in the bottom of a well greased 9x13 inch baking dish. In a bowl, mix the onion, crab, celery, mayonnaise, mustard and salt. When mixture is well combined, spread evenly over the bread cubes. Place remainder of the bread cubes over the crab mixture. Beat the eggs well and add the milk. Pour over the contents of the baking dish and cover. Refrigerate 4 hours or overnight. When ready to bake, spoon the sour cream over the top, sprinkle with paprika, and bake for 1 hour and 15 minutes at 325°F. Spread the cheese over the top of the casserole, and place in oven until cheese melts. Serve hot.