Living 2 Eat |

Being from Maryland originally…we love our crab and shrimp recipes.  Here are a few of my favorites.  Every time I pass them along, I receive lots of great comments.  Hope that you enjoy them as much as I do.

From Lutherville, Maryland, my friend Debby Maciolek shared Crab Casserole recipe with me.  Her Mom, Lib Everett, would prepare this for countless church socials.  While in high school, Debby and I used to go with Mrs. Everett and make church suppers for a less fortunate Methodist church in Baltimore.  I remember serving it with a carrot-orange jello salad, green beans, baked potato, buttered rolls and pie.  Everyone was truly appreciative and thankful to have such a delicious treat! 

Cindy J. Lehr

Palm Beach County, Florida

CRAB CASSEROLE… very easy, like a Crab Imperial!

1 lb. crabmeat (Lump is preferred)

4 oz. can/jar Pimentos; chopped (and drained)

3 tbsp. green peppers; chopped

2 tbsp. mustard; prepared

1 tsp. Worcestershire Sauce

1 tsp. salt

1 egg; lightly beaten

¼ cup cracker crumbs

2 tbsp. milk

1 cup mayonnaise

2 egg yolks

Pre-heat oven to 425ºF. Butter a 1 ½ quart baking dish.

Mix all ingredients in a large bowl, except the mayonnaise and egg yolks.  Pour into the baking dish. 

In a small bowl, mix mayonnaise and egg yolks; pour over top of crab mixture in baking dish. 

Bake for about 20 minutes or until the top is golden brown and the center is heated thru (test with a knife).

Serve immediately — great with a baked potato, green beans and warm rolls with butter.

Enjoy !!!!!  J