Crabmeat Spoon Bread
- 2 cups cooked or frozen crabmeat
- 3 cups milk
- 1 cup cream
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 cup yellow corn meal
- 1/4 cup melted butter
- 4 eggs beaten
- 1 small can green chilies
- 1 cup cubed Monterey Jack cheese
- 1/8 cup B&B Liqueur
Combine milk, cream, salt, and pepper. Heat until lukewarm, then stir in corn meal. Cook and stir until smooth. Stir in melted butter, crabmeat, eggs, chilies, cheese, and B&B Liqueur. Stir over low heat for 3 minutes.
Pour the batter into a buttered casserole, being sure it is not more than half full. Bake in preheated oven, 350 degrees, for 30 to 40 minutes or until set.
This recipe yields 8 servings.