CRAB CASSEROLE (AUNT MARJORIE)

Crab Casserole (Aunt Marjorie) image

Provided by Susan Feliciano

Categories Seafood

Time 1h15m

Number Of Ingredients 16

CASSEROLE FILLING
2 lb crab meat, flaked, cartilage removed
1/2 lb velveeta cheese, cut in small cubes
(or use a package of velveeta cheese shreds)
1 Tbsp prepared horseradish
1 tsp tabasco sauce
salt and pepper to taste
1 1/2 tsp old bay seasoning
1/2 c real mayonnaise
2 Tbsp minced onion
1/2 stick (1/4 cup) melted butter
4 large eggs, beaten
TOPPING
1 bag unseasoned pepperidge farm bread crumbs
(or you can use panko bread crumbs)
1 stick (1/2 cup) butter

Steps:

1. Drain crab meat well. Remove any bits of cartilage. Set aside.
2. Preheat oven to 350°. In a large mixing bowl, stir together horseradish, Tabasco, salt, pepper, Old Bay seasoning, mayonnaise, onion, and 1/4 cup melted butter.
3. Fold in beaten eggs, crab meat, and Velveeta cheese, mixing gently until uniform.
4. Place mixture into a lightly oiled 9x13-inch baking dish.
5. For topping, melt 1 stick butter in a skillet. Add crumbs and coat but do not brown.
6. Spread topping on top of casserole. Bake at 350° until bubbly, about 45 minutes to 1 hour.