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Crabmeat Casserole Recipe
|Cooked crabmeat||1 Pound|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Light cream/Milk||1 Cup (16 tbs)|
|Dijon mustard||1 Teaspoon|
|Mayonnaise||3 Cup (48 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Grated sharp cheddar cheese||1 Cup (16 tbs), grated|
|Worcestershire sauce||1⁄2 Teaspoon|
|Light cream/Milk||1 Tablespoon|
Serving size: Complete recipe
Calories 6878 Calories from Fat 6207
% Daily Value*
Total Fat 693 g1066.6%
Saturated Fat 147.7 g738.3%
Trans Fat 0 g
Cholesterol 1641.6 mg
Sodium 8963.1 mg373.5%
Total Carbohydrates 34 g11.2%
Dietary Fiber 1.9 g7.4%
Sugars 7.7 g
Protein 115 g229.8%
Vitamin A 124.7% Vitamin C 217%
Calcium 62.3% Iron 39.2%
*Based on a 2000 Calorie diet
1 Clear crab meat of all the shell bits and keep aside.
2 In a bowl mix egg, sherry,mustard and mayonnaise and beat well.
3 In another bowl, mix all the topping ingredients together and set aside.
4 In a large skillet heat butter and saute onion and green peppers until tender approx 10 minutes.
5 Add in the flour and cook stirring continuously for about 1 minute.
6 Add cream or milk to the mixture first and then the crab meat.
7 Stir the egg, sherry,mustard and mayonnaise mixture in the crab meat.
8 Add salt and pepper for seasoning.
9 Spoon the mixture in to a 4 quart buttered casserole.
10 Add the topping to the crab mixture with a spoon.
11 Bake for 40 minutes at 350 degrees farenheit.
12 Let the casserole cool for 10 minutes before serving.
13 Can be served with a green salad.