Deviled Crab Casserole

Name: Deviled Crab Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 6 Tbsps butter, melted, divided; 170 grams can crabmeat, drained, flaked and cartilage removed; 237 milliliters dry bread crumbs, divided; 59 milliliters chopped green onions; 0 teaspoons ground mustard; 2 hard-cooked eggs, chopped; 177 milliliters milk; 2 servings Paprika; 0 teaspoons pepper; 1 teaspoons salt; 0 teaspoons Worcestershire sauce

Deviled Crab Casserole might be just the main course you are searching for. This recipe makes 2 servings with 729 calories, 32g of protein, and 46g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up hard-cooked eggs, paprika, milk, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a pescatarian diet.

Instructions

In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper.

Ingredients you will need

Worcestershire Sauce

Breadcrumbs

Mustard

Onion

Pepper

Crab

Egg

Milk

Salt

Equipment you will use

Bowl

Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Combine remaining bread crumbs and butter; sprinkle over casserole.

Ingredients you will need

Breadcrumbs

Butter

Sprinkle with paprika.

Ingredients you will need

Paprika

Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly.

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

6Tbsps

butter, melted, divided 170grams

can crabmeat, drained, flaked and cartilage removed 237milliliters

dry bread crumbs, divided 59milliliters

chopped green onions 0teaspoons

ground mustard 2

hard-cooked eggs, chopped 177milliliters

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.

7Cellars Elway's Reserve Chardonnay

The 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.