*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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'!
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!
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.
I baked this recipe and it was wonderful...i used one pound of fresh lumb crab meat and 2 cans of white lumb crab meat...i doubled my recipe and used slightly sauted GREEN ONIONS with some of the green stems. I used fresh parsley and used 4 tablespoons. i added 4 extra eggs and used 1 1/2 cups of heavy cream and 2 1/2 cups of 2% milk. I mixed in the chedder cheese and an 8 ounce jar of fresh parm cheese...i put this recipe together over night then this morning i sprinkled a little panko on top and added a little parm cheese...looks beautiful!!! i also used texas toast seasoned crutons
I halved this recipe and used onion & garlic powders and a tsp of Old Bay. I also topped the Parm with some panko and baked it about 30 minutes at 350. Be sure to use the best freshly grated cheeses you can. I'll probably add freshly sauteed onions and garlic next time. This was delicious--and so easily varied. Thanks!
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.
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