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A Cooking Adventure with Thom

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Deviled Crab Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6





1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup dry bread crumbs, divided
cup milk
cup chopped green onions
2 hard-cooked eggs, chopped
teaspoon salt
teaspoon Worcestershire sauce
⅛ teaspoon ground mustard
⅛ teaspoon pepper
6 tablespoons butter or margarine, melted, divided

Cooking Method

In a bowl...

  • Combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper.

  • Add 4 tablespoons of butter; mix well.

  • Spoon into a greased 1-qt. baking dish.

Combine remaining bread crumbs and butter.

  • Sprinkle bread crumbs and butter mixture over casserole.

  • Sprinkle with paprika.

Bake, uncovered, at 425 for 16-18 minutes or until golden brown and edges are bubbly.

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