Ingredients
- 1 (6 1/2-ounce) can crabmeat, drained
- 1 cup mayonnaise
- 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
- 1/4 cup sliced stuffed green olives, plus slices for garnish
- 1/4 cup chopped fresh parsley leaves
- 3/4 teaspoon salt
- Pinch pepper
- Olive slices, for garnish
Directions
Preheat oven to 350 degrees F.
In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
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By reginalenee
CHARLESTON, SC
on May 17, 2012
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it is so delicious
By SuBass
on November 05, 2011
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It reminds me of a warm crab dip. The crab is more of a background note to the onions & olives. I may try sour cream instead of mayonnaise next time. Another option that I might try is to add bacon or maybe a dash of hot sauce.
By Hooves-N-Boots
The Garden State
on March 13, 2011
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This is more of a crab dip than a casserole. I added less eggs, parmesan cheese, a little colby/jack, paprika and tortilla chips for dipping. You can use tuna instead of crab. Her recipe is a little lacking in flavor but is a decent base for your own concoction.
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