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INGREDIENTS 1 pound crabmeat 1 c total chopped green onion, onion, scallion or shallot 1 c grated carrot 1/2 c each chopped celery and parsley 1 c shredded cheese 1 c panko 3 eggs, beaten 1/2 c mayonnaise 1 T mustard 1 teaspoon prepared horseradish DIRECTIONS Preheat oven to 350 degrees. Butter an ovenproof casserole. Carefully check crabmeat for shell while leaving pieces intact. Mix together crabmeat, all veggies, cheese and panko. In a separate bowl, stir together eggs, mayonnaise, mustard and horseradish. Pour over crab mixture and stir lightly to combine, without breaking crab pieces. Spoon into casserole. Bake 30 minutes, until center is golden and edges are brown. Let sit for five minutes before cutting and serving. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
