Crab Casserole

The Best Crab Casserole

Courtesy Of: Paula Deen, Head Start

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1 (6 1/2-ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs
3/4 cup half-and-half
6 hard-boiled eggs, diced
1 cup chopped onion
1/4 cup sliced stuffed green olives, plus slices for garnish
1/4 cup chopped fresh parsley leaves
3/4 teaspoon salt
Pinch pepper
Olive slices, for garnish

Preheat oven to 350 degrees F.

In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.

Carrie:  I'm excited to try this. Mom said it sounds like a giant crab cake. Um, yum! And paula said you could replace the crab with canned chicken or shrimp. She also said what to replace the green olives with but I wasn't listening. :) also the point of this recipe is that you can make it ahead, put it in the fridge, and then just put it on the counter for a few minutes and bake it! Cool!