Wednesday, November 7, 2012

Baked Crabmeat Casserole

I'm back!  I'm baaaaaaaack!  And I missed you all so much.  It's been a hell of a past few weeks.  As you know, my Dad died and I've just been SO overwhelmed trying to take care of my very large family (mother, 2 brothers, 4 sisters, feeding them all and housing out of town visitors).   So your patience was very much appreciated.  And THANK YOU ALL so much for your kind words and prayers - believe me, I FELT them (and needed them).

I'd like to write a post about lifestyles and living and taking care of yourself and enjoying life but it's still percolating around in my head for now - so maybe later.  Meanwhile, I did make this casserole a few weeks ago and remembered to take a picture so this is a great way to jump right back in.

Bubba refused to eat this, saying it was 'too fishy' so The Kid just grabbed his plate and ate his portion as well.  So I guess it would just depend on your taste and what you enjoy.

I served it alongside a green salad, go easy on the side dishes as this dish is rich and decadent.   I used an 8x8 casserole dish for this recipe.  I went to Costco and got their refrigerated canned crabmeat.  Don't use the store bought canned shelf stuff, it's nasty.

Baked Crabmeat Casserole

makes 4-6 servings

1 1/2 tablespoons butter
1/3 cup diced onion
1 pound crabmeat, picked through to remove shells, drained well
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
4 eggs, beaten
3 tablespoons Parmesan cheese

Preheat the oven to 375 degrees.

In a skillet on medium-high heat melt the butter. Then add the onion and sauté for 2 or 3 minutes or until the onion is translucent.

Remove skillet from heat and add the crabmeat, Worcestershire and Dijon. Stir until just combined. Add the beaten eggs. Stir again.

Coat a casserole dish with coconut oil or butter. Pour the crabmeat mixture into the dish and top with Parmesan cheese. Bake uncovered for 25 minutes or until golden brown. Serve immediately.

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