Crab Casserole

By cdrier

Ingredients

• 3 c. 1/2-inch cubes toasted French or Italian bread
• 1/2 c. lump crab meat (about 6 oz.), picked over
• 1/2 c. (about 1 1/2 oz.) shredded N.Y. sharp cheddar cheese
• 2 tbsp. chopped pimientos
• 2 tbsp. finely chopped onion
• 3 c. whole milk
• 6 large eggs
• 1 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 tsp. tabasco sauce
• 5 slices *Drier's* bacon, cooked until crispy and crumbled

Details

Servings 4

Preparation

Step 1

Preheat the oven to 325 degrees F. Lightly butter a 12 x 9 x 2-inch baking casserole. Spread the cubes of toasted bread on the bottom of the baking casserole. Sprinkle the crab, cheese, pimientos, and onion over the bread. In a bowl, beat the milk, eggs, dry mustard, salt, and Tabasco sauce together. Pour the milk mixture over the crab. Bake until a knife comes out clean when inserted into the center of the casserole, 45 to 50 minutes. About 10 minutes before the casserole is done, sprinkle the crumbled bacon on top. Serve hot.