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Baked Crab Salad Recipe
|Milk||2 Cup (32 tbs)|
|White pepper||1⁄4 Teaspoon|
|Flaked crab meat||1 Cup (16 tbs)|
|Toasted shredded almonds||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||4|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2390 Calories from Fat 1603
% Daily Value*
Total Fat 177 g273%
Saturated Fat 66.8 g333.8%
Trans Fat 0 g
Cholesterol 1205.5 mg401.8%
Sodium 1673.8 mg69.7%
Total Carbohydrates 115 g38.2%
Dietary Fiber 16.4 g65.8%
Sugars 33.8 g
Protein 100 g200.6%
Vitamin A 116% Vitamin C 94.4%
Calcium 95.4% Iron 67.5%
*Based on a 2000 Calorie diet
Add milk gradually, stirring constantly; cook until thickened.
Add pimento, seasonings, crab meat, almonds and eggs; mix well.
Pour into individual casseroles.
Melt remaining butter; mix with bread crumbs and Worcestershire sauce.
Sprinkle over top of casseroles.
Bake at 375 degrees for 30 minutes or until brown.