| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 1 | lb | Crabmeat |
| 2 | tb | Butter; melted |
| 4 | sl | White bread |
| 1 | c | Grated cheese |
| 3 | tb | Parsley; chopped |
| 3 | c | Milk |
| 1 | tb | Instant minced onions |
| 4 | Eggs; well beaten | |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | White pepper |
| Paprika |
INSTRUCTIONS
Remove any remaining shell or cartilage from crabmeat. Pour butter in a baking dish, approximately 8x8x2 inches. Cut crusts from bread. Place bread in a single layer in the bottom of the baking dish spread crabmeat over bread. Sprinkle cheese, parsley. and onion over crabmeat. Combine milk, egg, salt, Worcestershire sauce and pepper; pour over crabmeat. Sprinkle with paprika. Set baking dish in a pan containing 1 inch hot water. Bake in a moderate oven, 350 degrees. for 45 to 60 minutes or until a knife inserted in the center comes out clean. Serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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