Crab casserole is the ultimate dish to entertain with. It’s simple to make, but just fancy enough that your guests are going to be more than impressed with what you have come up with. The next time you see a sale on imitation crab, be sure to scoop up extras. After I made this for my family, they were asking for it again within a week. It’s so tasty, I made it right away! This is a new special regular in our menu rotation.
Don’t be afraid to try something different for dinner tonight. This is amazing!
Ingredients
5 large croissants (stale, torn/cut bite-size)
2 thick slice french or Italian bread (stale, torn bite-size)
1 large shallot, minced
1 lb imitation crab, chopped bite-size
5 to 6 oz baby swiss cheese, shredded or chopped
4 oz Sargento monterey jack cheese, shredded
4 large eggs
2 c milk (2% or whole)
1/2 tsp Jane’s crazy mixed-up salt
1/2 tsp Tony Chachere’s creole seasoning
1/4 tsp Old Bay seasoning
1/4 c horseradish sauce
1/8 to 1/4 c sharp cheddar cheese, shredded
1 to 1 1/2 Tbsp fresh chives, minced
Instructions
The evening before (or a minimum of 3 hours before planned mealtime,) gather and prep ingredients.
Spray a 13″ x 9″ baking dish with butter flavored cooking oil spray or grease with real butter.
Evenly distribute torn croissants and bread in greased baking dish.
Evenly distribute minced shallots, chopped crabmeat, baby Swiss and Monterey Jack over bread; set aside.
In a mixing bowl, whisk 4 eggs; add 2 cups milk, whisking until well blended; add the Jane’s Crazy Mixed-Up salt, Tony Chachere’s Creole seasoning and Old Bay seasoning; whisk well.
Slowly pour milk mixture all over the casserole. Spread/squeeze 1/4 cup horseradish sauce evenly over top.
Scatter small amount of sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
Cover dish tightly with aluminum foil; place in refrigerator for a minimum of one hour, or up to overnight.
Approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
Bake foil covered casserole for 30 minutes. Remove foil, rotate dish and bake, uncovered, for an additional 30 minutes.
Remove from oven; scatter chives over all. Serve immediately. Cover and refrigerate leftovers.
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Quick Tip: Make sure you check the times on this recipe. There is refrigerator soaking required!
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