Our esteemed Nashville contingent, Ms. Cindy, has sent several yummywarm casserole recipes, and they will all of course appear here as shortly as I can manage it. Which may not be as shortly as I usually do due to the insaneness of my day job at present. Anybody out there want to pay me to do this full time? I'm as available as an alley cat.
In my posting madness I shall first give Cindy's crab offering, because it sounds so good and because I find the story she provided with it highly amusing, disjointedly. See, she's sent one story for the several casseroles, not specifying which casserole the story belongs to, so I get to take my pick! I pick crab!
Best Darn Crab Casserole Ever
My best friend on the planet, my mom, made this dish during the fall and winter months in Rolla, Missouri when it was just her, Danny and I at home. We didn't have much we had each other. I have so many good memories of those days, all the good times growing up, and this casserole always takes me right into those feelings of comfort and home.
1/2 ( 6 1/2 oz) can of crabmeat, drained (don't skimp on this and don't use fake crabmeat!)
1 cup mayo
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs
3/4 cup half-and-half
6 hard boiled eggs, diced
1 cup chopped onion
1/2 cup sliced stuffed green olives, plus extra for garnish
1/2 cup chopped fresh parsley leaves
3/4 t salt
Pinch of pepper
1. Preheat over to 350 degrees F
2. In a large bowl, break the crabmeat into chunks.
3. Add the mayo,1c of the soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt and pepper; fold together.
4. Divide the mixture among greased individual ramekins or spoon itinto a 1 qt casserole dish. 5. Top with buttered crumbs
6. Bake for 20 to 25 minutes.
7. Garnish with olive slices.
Serves 4-6.
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