Crab Marguerite(By Pat Waltjen)
Crab Marguerite(By Pat Waltjen) is an impressive dinner. Made with 1 to 1 1/2 lb. crabmeat, 6 slices white bread, 1/2 lb. fresh mushrooms, 1/2 lb. sharp cheddar cheese (use in 1/3rds) and 1/4 c. butter or margarine, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Layer 1/2 crab, 1/2 bread (broken into small pieces) and 1/3 grated cheese in a greased 9 x 13 x 2-inch casserole.
Saute mushrooms, onions, green pepper and celery in butter.
Remove from heat and add mayonnaise, salt, pepper and dry mustard.
Spread evenly over crab, bread and cheese.
Beat eggs; add milk and mix well.
Layer rest of crab, bread and 1/3 cheese; over all of this pour milk and egg mixture.
Refrigerate for at least 3 hours, preferably overnight.
π· Perfect Pairings
Complete your meal with these
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