Crab And Egg Casserole Recipe
Ingredients
| Neufchatel cheese | 4 Ounce | |
| Eggs | 5 Small, beaten | |
| Skim milk | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 1 6-ounce can crab meat, drained, flaked, and cartilage removed | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
Directions
In small mixer bowl beat cheese till softened and fluffy.
Combine eggs, milk, salt, and pepper.
Gradually add to cheese; beat till blended.
Stir in crab and celery Turn into a buttered 9-inch pie plate or quiche dish.
Bake in a 325° oven for 15 minutes; stir.
Continue baking for 10 to 15 minutes or till knife inserted near center comes out clean
Combine eggs, milk, salt, and pepper.
Gradually add to cheese; beat till blended.
Stir in crab and celery Turn into a buttered 9-inch pie plate or quiche dish.
Bake in a 325° oven for 15 minutes; stir.
Continue baking for 10 to 15 minutes or till knife inserted near center comes out clean
Chef
