Susie’s Crab Casserole

From Gluten Free Easily

Susie’s Crab Casserole

Serves 8
Preparation Time: 5 minutes
Baking time: 40 minutes
Oven temperature: 350 degrees Fahrenheit

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 bread (I use gluten-free bread, like tapioca loaf, or 1 ½ to 2 Van’s gluten-free waffles; you need about one cup of your fresh bread “crumbs.”)

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)

Beat eggs slightly in bowl.

Crumble bread into pieces; add to eggs in bowl.

Pour milk over bread, and gently stir all together.

Add and mix all ingredients (except paprika).

Pour into a lightly greased casserole dish (about 1 ½ qts).

Sprinkle with paprika.

Bake until knifes comes out clean, about 40 minutes.

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