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| Patio Crab Casserole
1/4 cup of butter or margarine
2 cups of chopped onion
1 pound of frozen or two 7 1/2 ounce cans of Alaska king crab, drained and sliced
1/2 cup of snipped parsley
2 tablespoons of capers
2 tablespoons of snipped chives
2 pimentos, diced
1 1/2 cups of corn muffin mix
1/8 teaspoon of salt
1 egg, fork beaten
1/2 cup of milk
1 cup of cream style golden corn
6 drops of Tabasco
2 cups of sour cream
1 1/2 cups of shredded extra sharp Cheddar cheese
Heat butter in a skillet. Add onion and cook until tender. Stir in crab, parsley, capers, chives, and pimentos; heat. Meanwhile, stir corn muffin mix, salt, egg, milk, corn, and Tabasco until just moistened (batter should be lumpy). Turn into a greased shallow 3 quart dish and spread evenly to edges.
Spoon crab mixture and then sour cream over batter. Sprinkle cheese over all.
Bake at 400ºF. 25 to 30 minutes. To serve, cut in squares. About 12 servings |
Dips & Sauces Cookbooks
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