| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats, Dairy |
|
Fish, Main dish, Londontowne |
10 |
Servings |
INGREDIENTS
| 10 |
|
Slices white bread |
| 6 |
|
Eggs |
| 2 |
tb |
Minced parsley |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Backfin crabmeat |
| 3 |
c |
Milk |
| 3/4 |
ts |
Dry mustard |
| 8 |
oz |
Shredded sharp Am. cheese |
INSTRUCTIONS
Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and
seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13"
baking dish.
Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of
shrimp, or a combination of shrimp and crab to total 2 cups may be
substituted for crabmeat.
Mrs. James Hopkins
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”