The Best Crab Casserole

Name: The Best Crab Casserole
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters soft bread crumbs, plus 1/2 cup buttered soft bread crumbs; 184 grams crabmeat, drained; 59 milliliters chopped fresh parsley leaves; 177 milliliters half-and-half; 6 hard-boiled eggs, diced; 237 milliliters mayonnaise; 1 slice Olive , for garnish; 237 milliliters chopped onion; 1 pinch Pinch pepper; 59 milliliters sliced stuffed green olives, plus slices for garnish; 1 teaspoons salt

Need a pescatarian main course? The Best Crab Casserole could be an awesome recipe to try. This recipe makes 6 servings with 487 calories, 16g of protein, and 39g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have half-and-half, stuffed olives, olive, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 28 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a large bowl, break the crabmeat in chunks.

Ingredients you will need

Crabmeat

Equipment you will use

Bowl

Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes.

Ingredients you will need

Breadcrumbs

Mayonnaise

Parsley

Olives

Pepper

Onion

Egg

Salt

Equipment you will use

Casserole Dish

Oven

Ramekin

Garnish with olive slices.

Ingredients you will need

Olives

Equipment

Ingredients

Servings:

237milliliters

soft bread crumbs, plus 1/2 cup buttered soft bread crumbs 184grams

crabmeat, drained 59milliliters

chopped fresh parsley leaves 177milliliters

half-and-half 6

hard-boiled eggs, diced 237milliliters

mayonnaise 1slice

Olive , for garnish 237milliliters

chopped onion 1pinch

Pinch pepper 59milliliters

sliced stuffed green olives, plus slices for garnish 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.