Susie’s Crab Casserole
  • 1 pound crab meat (Susie says to use backfin, but I use the “special," which is a mix of backfin, and leg and claw meat---it's much more reasonably priced, although crabmeat is pricey)
  • ½ cup milk (or non-dairy equivalent)
  • 3 slices of gluten-free bread (see notes)
  • 1 ½ - 2 tbsp prepared mustard (I use Dijon)
  • 1 tsp Worcestershire sauce (I use Lea & Perrins)
  • ¼ cup (1/2 stick) butter or non-dairy equivalent, melted (this is half the original amount and you might even cut back a little more)
  • 3 eggs, slightly beaten
  • ½ tsp salt
  • ½ tsp pepper
  • 1 ½ tsp – 1 tbsp Old Bay seasoning (or similar, to taste)
  • Paprika (for sprinkling on top)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat eggs slightly in bowl.
  3. Crumble bread into pieces; add to eggs in bowl.
  4. Pour milk over bread, and gently stir all together.
  5. Add and mix all ingredients (except paprika).
  6. Pour into a lightly greased casserole dish (about 1 ½ qts).
  7. Sprinkle with paprika.
  8. Bake until knifes comes out clean, about 40 minutes.
Serves 8.

Adapted from the V.I.P. Cookbook: A Potpourri of Virginia Cooking, Vol. 7

I use whatever gluten-free "bread" I have available, like tapioca loaf (which admittedly I think is terrible in most cases, but works well in this recipe), or 1 ½ to 2 Van’s gluten-free waffles, or Rudi's. You need about one cup of your fresh bread “crumbs.”
Recipe by gfe--gluten free easily at