Mrs Tawes Crab Casserole Recipes

BUNCH'S CRAB CASSEROLE

Bunch's Crab Casserole image

This is my grandmother's recipe - 'Bunch' is short for 'Honeybunch,' our pet name for her. It is always a huge hit and it can be constructed the night before if need be. Just allow a little extra cooking time since the dish will be cold from refrigeration.

Provided by Frances S.

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

3 eggs
2 cups heavy cream
1 ½ cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
½ cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 20.4 g, Cholesterol 210.3 mg, Fat 58.1 g, Fiber 0.7 g, Protein 19 g, SaturatedFat 19.5 g, Sodium 837.3 mg, Sugar 2.7 g

MRS. DUVALL'S CRAB CAKES

Mrs. Duvall's Crab Cakes image

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

Steps:

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

MRS. TAWES' CRAB CASSEROLE

Mrs. Tawes' Crab Casserole image

Mrs. Tawes was the wife of a Maryland governor, many years ago, and my parents lived in Annapolis, MD, where the Chesapeake Bay watermen brought FRESH crabs to be steamed, picked, and sold. This was a meal meant for when the boss was coming to dinner, or non-Marylanders, to be impressed. The egg yolk mixture gave the appearance of lovely yellow crab fat, which every steamed crab lover craved to find inside the shell. This recipe doubles easily, or more, for the dinner party group or hearty eaters. Do not re-heat in microwave.

Provided by NurseJaney

Categories Crab

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb blue crab meat, back fin or jumbo lump
6 eggs, hard cooked
1 cup heavy cream
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon dry mustard
1 tablespoon white vinegar
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup dry breadcrumbs

Steps:

Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
Add salt and pepper.
Mash egg yolks and set aside.
Make roux with butter and flour.
Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
Pour while hot over crab and mix gently.
Place in buttered 1 quart casserole.
Cover top with bread crumbs.
Dot with butter.
Brown in 350 degree oven until just warm.

Nutrition Facts : Calories 512.7, Fat 35.5, SaturatedFat 18.4, Cholesterol 494.9, Sodium 870.4, Carbohydrate 13.8, Fiber 0.8, Sugar 1.5, Protein 33.3

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