Maryland Crab & Vegetable Casserole

Maryland Crab & Vegetable Casserole

Ingredients:

1/4 cup olive oil

1 large onion, sliced thin

2 stalks celery, sliced

3 medium zucchini or green squash, sliced thin

3 tablespoons chopped garlic

1 pound cleaned spinach

1 10-ounce can whole peeled tomatoes, crushed lightly, or 3 garden ripe tomatoes

3 pounds jumbo lump crab meat

1/2 cup dry white wine

large pinch chopped parsley

pinch thyme

pinch basil

fresh ground black pepper

2 ounces fresh grated Parmesan cheese

rice

Directions:

In a large skillet or saute pan, heat oil. Saute onion, celery and zucchini until tender.

Add garlic, spinach and tomatoes and heat through.

Add crab meat and wine and season with parsley, thyme, basil and black pepper.

Pour into large casserole and top with grated Parmesan cheese. Finish in hot oven until heated through. Serve with rice.

Serves 12.

Chesapeake Bay Crab Casserole

Chesapeake Bay Crab Casserole

Ingredients:

1 pound jumbo lump crab meat

2 tablespoons chopped onion

2 tablespoons melted fat or oil

2 tablespoons flour

1 cup milk

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

3 drops Tabasco

dash pepper

dash cayenne pepper

1 egg, beaten

1 tablespoon chopped parsley

1 tablespoon melted fat or oil

1 cup dry bread crumbs

Directions:

Cook onion in fat until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings.

Stir a little of the hot sauce into the egg and add it to remaining sauce, stirring constantly.
Add parsley and crab meat; blend well.

Place in six well-greased, individual shells or 5-ounce custard cups. Combine fat and crumbs; sprinkle over top of each shell. Bake in a moderate oven, 350 degrees, for 20 to 25 minutes or until brown.

Serves 6.