CRABMEAT PUDDING

Crabmeat Pudding image

A lovely recipe from my past life in New England. Great for brunch, lunch or dinner. May be prepared and refrigerated ahead of time.

Provided by Lorac

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons melted butter
12 slices white bread, crusts removed
10 slices sharp cheddar cheese
1 (16 ounce) package frozen king crab meat, thawed, drained and shredded
5 large eggs, beaten
2 1/2 cups milk
1/3 cup mayonnaise
1/2 cup finely chopped green pepper
1/4 cup finely chopped fresh dill
1 cup finely chopped mushroom
1/2 cup freshly grated parmesan cheese

Steps:

Preheat oven to 375°.
Coat a 2 quart baking dish with the melted butter.
Line the bottom and sides with bread slices then the cheese slices.
Fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs.
Season to taste with salt and fresh ground pepper.
Pour over bread and cheese slices.
Place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish.
Bake 1 1/2 hours or until a knife inserted into the pudding comes out clean.
Serve immediately.

Nutrition Facts : Calories 646.6, Fat 36.8, SaturatedFat 18.4, Cholesterol 300.4, Sodium 1797, Carbohydrate 35.4, Fiber 1.5, Sugar 4.1, Protein 42.5

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