Baked Eggs With Crabmeat
- 8 oz crabmeat, canned or frozen
- 8 eggs
- 1/2 cup milk
- 1 salt and pepper to taste
1. Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350 degrees F) 30 minutes. Serves four.
No nutritional information given.
2. I found this recipe in an old cookbook I picked up at a yard sale. The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy Gourmet and the authors are Marian and Nino Tracy and it was first printed in 1940! The last print date is October 1950! I hope that you get a kick out of some of these recipes. Trish.
Formatted to MM by Trish McKenna 4/7/95