I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends began asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in my blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!
This classic dish is part casserole, part dip, and all delicious! The cheese is not a traditional ingredient, but it’s hard for me to say no to just a little cheese. Be sure you allow the crab to be the featured player when making this recipe.
- 1 lb lump crab meat
- 1/4 to 1/2 cup mayonnaise
- 1/3 cup shredded cheese
- 1/4 cup panko bread crumbs
- 1/4 onion, diced fine (2 tbsp fresh or 3 tbsp frozen)
- 2 tbsp butter, melted
- 1 egg
- 1 tsp Old Bay or other seasoning mix
- 1/2 tsp dried mustard
- pinch of dried dill (optional)
- salt and black pepper to taste
- fresh or dried parsley (optional)
Combine mayonnaise, cheese, onion, egg and seasonings; stir in crab very gently (this can be done up to a day ahead and covered and refrigerated). Spoon into single dish or skillet, or individual ramekins. Sprinkle panko [and parsley] over top and drizzle with butter. Bake uncovered at 400 degrees for 20 minutes or until top is light golden brown. Allow to sit for 5-10 minutes before serving. Goes well with rice, pasta, crackers, or other starchy accompaniment; serves 2-3 (double or triple recipe for larger groups).