Decadent Crab Casserole

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Bon Apetit! I love Julia Child’s quote about  how we must first be able to “taste fine food,” before we can actually create it. In discovering her truth, that means many a night out at superb eateries, (I love that!)  and ample efforts at home with our open gourmet cookbooks on our counter top, attired in our favorite apron, and a great willingness to create with abandon. 🙂    This is a recipe from my vignette on “Grandeur Dining Rooms.” An evening to remember… It’s an elegant gift to give yourself as well as loved ones…a Five Star dinner, your tableaux festooned with the “best of everything” bringing forth a cornerstone, (your dining table) to be a place full of laughter, sharing and triumphant bonding. This is a recipe from my mom’s southern heritage. Gosh was she a fabulous cook and treated us all, (her husband and 7 children)  to many wondrous , graceful, classy and magnificent dinners. They are meals and evenings that are etched in my heart and memories and will stay there forever! Enjoy this decadent, “out of this world,” crab casserole recipe.

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YOU WILL NEED: one pound of lump crab meat, make sure there are no shells within your crab, 4 large eggs, (beaten) 3/4 stick of butter, 1 green pepper, (chopped finely,)  1 stalk of celery, (chopped finely,)  3 green onions, chopped finely, (using the chives as well ,) 1 cup of heavy whipping cream, 1 cup of half and half,  1/2 cup of breadcrumbs, dash of Worcestershire sauce, red pepper, salt and pepper to taste. Remember, (as you LOOK at all these ingredients, it is a rich dinner and you will only be eating just a serving so, for one evening, it will be OK.  🙂 One woman who had this at my luncheon loved it so much, she called me for the recipe… after SEEING the ingredients, she asked if she could substitute with the cream and half and half. If you do, the casserole will not  taste at all like it is supposed to…They say, “everything in moderation.) 🙂    It’s worth it!

DIRECTIONS:  Preheat your oven to 325 degrees. Melt your butter over low heat and saute’ your  chopped vegetables; green pepper, celery stalk, green onion and chives, just until soft. Remove from heat and set aside, allowing to cool. In a large bowl, beat your four eggs together until well blended. Add the half and half and cream, continue beating or whisking your mixture until it is again, well blended. Add your dash of Worcestershire sauce, red pepper, salt and pepper to taste, (I use freshly ground black pepper and Tabasco.)  Gently, fold in  your lump crab meat  and mix together. Add your freshly sauteed and cooled vegetables, as well as the melted butter they  have been cooked in,  then scoop your mixture into a buttered casserole or a 9×13-2 inch Pyrex dish or baking pan, (same size.)  Spread in pan evenly. Cover with bread crumbs, (I use the seasoned breadcrumbs from the grocer. ) Bake for 30 minutes, test the center to see if it is done as all ovens are different. It should be firm….insert a knife to see if it has cooked through. You will know! 🙂 *** I use about two stems of green onion chopped, but the chives of three.

ENJOY! This is great served with fresh steamed asparagus, sourdough bread and a baked potato with all the trimmings. 🙂

Additional Links:
Country Living magazine white dining room
Victoria Magazine
Country Living magazine
Soot Collector Illuma Lids for candles 

 

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LINKS: To learn more about the newly added links to Living Winsomely, please read the blog “WE NOW HAVE LINKS” in the category file. 🙂

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