Crab Casserole

One of my oldest and most used cookbooks is "Georgia on My Menu" from the Cobb-Marietta Junior League.

It is full of wonderful recipes that have have become staples in my house.  One of them is Crab Casserole.  I have several versions of Crab Casseroles, including this Crab & Shrimp Delight but I haven't made this one in a long time so decided to pull out the old recipe book and satisfy my tummy at the same time.


Here is the page from the recipe book - giving credit to Sybil Kendall Little (whoever she may be)

Gather all your ingredients together, as you can see, I use onion powder instead of chopped onion, I just am not a fan of the texture of onions but I like the flavor.

The recipe says you need to melt the butter, when a recipe calls for this, I melt the butter in the dish I am going to bake it in.  I do this while the oven is pre-heating.  This way, you pre-heat you oven, melt your butter and grease your dish all at the same time - 3 steps in one (a little trick I learned from watching my mama cook).

 

In a large bowl, beat the eggs well, add the milk, crab, mayo, spices, mayo, mustard, lemon juice, & Worcestershire sauce, slowly drizzle the butter in (after it has cooled a bit, you don't want to "cook" your eggs with the warm butter).  Then mix well.  Pour everything back into the casserole dish.

Crush up a sleeve of Ritz crackers and sprinkle them over the top of the casserole.

Now back at 350 for about 35 minutes until golden brown.  When done, the whole house smells yummy!!

Enjoy!  Just a note, that the left-overs are even better if you ask me.  Bon Appetit!!