| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Jewish | Seafood, Brunch, Main dish, Casseroles | 4 | Servings |
INGREDIENTS
| 6 | sl | Bread; cubed |
| 1 | lb | Crab meat; I have been known to use the fake stuff |
| 1/2 | lb | Sharp Cheddar cheese grated |
| 3 | Eggs; beaten | |
| 1/4 | c | Butter; or Margarine, melted |
| 1/2 | ts | Dry Mustard |
| 2 | c | Milk salt |
INSTRUCTIONS
1. Line bottom of a greased 11x7" casserole dish with the bread. 2. Layer the crab on top of bread; crumble the cheese and place on top of the crab. Pour the melted margarine or butter over the top. 3. Beat eggs, mustard, milk and salt together. Pour over the casserole and cover and refrigerate overnight. This is a MUST! It needs to sit in the fridge so the flavors can meld. 4. Bake covered in a preheated oven at 350 degrees for an hour. NOTE: Another 50's casserole. When I started making this I would poach halibut and use it in place of crab. SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. Posted to FOODWINE Digest by Gail Beynon <Beynong@AOL.COM> on Sep 9, 1997
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