Baltimore Crab Casserole

Baltimore Crab Casserole

Ingredients:

1 cup sour cream

1/3 cup grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon grated onion

? teaspoon salt

dash Tabasco sauce

2 pounds backfin crab meat

? cup soft bread cubes

1 tablespoon melted butter

paprika

Directions:

Combine sour cream, cheese, lemon juice, onion, salt and Tabasco. Mix thoroughly. Pour over crab meat and mix lightly. Place in six well-greased individual shells or custard cups.

Combine bread cubes and butter. Top crab mixture. Sprinkle with paprika. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until lightly browned.

Serves 6.

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.