Recipe by DOREENB
"A delicious casserole - elegant enough for a Sunday brunch!"
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shredded Cheddar cheese
dried minced onion
salt and pepper to taste
grated Parmesan cheese
It was FANTABULOUS!! I use imitation crab meat and a little more cheese with fresh chopped onions instead of the dried...next time I am going to add some mushrooms and maybe some fresh tomatoes on the top...it was so good my 1 yr old was eating it by the fist full!
This was good, but not great. With it being a casserole, I expected more eggs. I did changed it up a bit and used Old Bay Seasoning instead of the onion and parsley combo. To be honest, I think it was a little overwhelming with the seasoned croutons and the Old Bay Seasoning....it over powered the taste of the crab. I will probably make this again with Old Bay, but will try it w/unseasoned croutons. Guess it's all a matter of taste....my husband loved it.
5 stars for the ease of this recipe! I added an extra lb of shrimp & crawfish (2lbs seafood total), 1 extra cup of milk, 1 extra egg, & more croutons, Old Bay seafood seasoning, fresh ground sea salt & black pepper. I used a garlic & cheese flavored crouton. This was a raging hit at my Open House. Realtors in the South are known for our good cookin'!
The 'shallow casserole' needs to be at least 7.5 x 12 inches. This cooked in exactly one hour and tasted fabulous. I used Byrd backfin lump crabmeat - expensive but worth it. I will definitely make it again.
This was great. I used 4 eggs instead of 2, and an extra can of crab just to make it a little bigger. It came out perfect and my dad and father-in-law who never go back for seconds did. It was a wonderful Christmas brunch dish.
Very good! I made this for dinner for company (served over egg noodles) and they ended up requesting the leftovers to take with them! I made a few changes based on other reviews. 1 - I substituted 1/2 cup sauteed onions for the dried onions. 2 - I added a half tablespoon of Old Bay. 3 - I couldn't find unseasoned croutons (and was worried based on other reviews of the seasoned overtaking the crab taste) so I used bread cubes. This was PERFECT for company! I will definitely make again!
This is the first recipe I tried out of the new slow cooker and casserole cookbook and it was so good and very easy to assemble. I don't care for the thought of seafood for a brunch item so I made it for supper, served along with salad and fruit. Soup would probably complement it well also. I did not add any salt as there is plenty in the cheese and canned crabmeat I used. It didn't need any. I baked mine in a 7 x 11 dish. I would probably double this recipe for more than 4 people, if it is the only maindish you are serving.
Was a big hit at my brunch. I would, however, recommend using 4 eggs instead of two. Definitely recommended.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Brunch Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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