ORCAS ISLAND CRAB AND EGG CASSEROLE

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Orcas Island Crab and Egg Casserole image

Make and share this Orcas Island Crab and Egg Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb cooked crabmeat (preferably Dungeness lumb crabmeat, picked over for shells and cartilage)
2 tablespoons minced onions
1 3/4 cups grated swiss cheese (or raw-milk cheddar cheese)
1/4 cup freshly grated parmesan cheese
1 tablespoon unbleached all-purpose flour
1 1/2-2 teaspoons Old Bay Seasoning
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mayonnaise
6 large eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce (the white wine variety, if available)
sour cream
minced fresh chives (or whole chives with blossoms, in season)
capers

Steps:

  • Preheat oven to 375°; butter a 9-inch deep dish pie plate.
  • Layer the crab, onion, and cheeses in the dish.
  • In a bowl, mix together the flour, Old Bay seasoning, baking powder, salt, and pepper.
  • Whisk in the mayonnaise and eggs, combining just until uniformly yellow.
  • Add in the milk, mustard, and Worcestershire sauce; stir to combine.
  • Pour over crab mixture; bake 45-50 minutes or until puffed and golden brown.
  • Cool 10 minutes, then slice into wedges or squares; serve warm.
  • Garnish, if desired, with sour cream, chives, and capers.

Nutrition Facts : Calories 298.2, Fat 18.2, SaturatedFat 7.7, Cholesterol 217.1, Sodium 935.4, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 24.4

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