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Crab,Corn & Egg Casserole Recipe





INGREDIENTS:

  • 1 tablespoon olive oil
  • 1⅓ cups fresh corn, cut from cob (about 2 ears), or canned corn (drained)
  • 1½ cups herb seasoned bread crumbs (or stuffing)
  • ⅔ cup sliced scallions (green onions, about 3)
  • 2 teaspoons fresh or dried dill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • (1) 8 ounce package cream cheese, cubed
  • 2½ cups shredded sharp cheddar cheese
  • 8 ounces crab meat (I used back fin crab meat)
  • 8 large eggs
  • 2½ cups milk
Crab,Corn & Egg Casserole Recipe


INSTRUCTIONS:
  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a saute pan over moderately high heat. Add corn, scallions, dill, salt & pepper. Saute until tender, about 5 minutes.
  3. In a large bowl, whisk eggs, milk & garlic powder.
  4. In a 2 quart casserole dish that has been sprayed with cooking spray, layer the ingredients: bread crumbs, cream cheese cubes, sauteed vegetable mixture, crab meat & cheddar cheese. Pour egg mixture evenly over layered ingredients.
  5. Bake for 40-45 minutes (uncovered), or until a knife inserted in the center is removed clean.

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Crab,Corn & Egg Casserole Recipe Crab,Corn & Egg Casserole Recipe Reviewed by kuji hara on Friday, March 17, 2017 Rating: 5

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