Ingredients
-
2
-
12
-
10
-
1
-
5
-
2 1/2
-
1/3
-
1/2
-
1/4
-
1
-
1/2
-
-
-
-
Directions
Crabmeat Pudding, A lovely recipe from my past life in New England Great for brunch, lunch or dinner May be prepared and refrigerated ahead of time , Very tasty and perfect in every way, enjoyed thoroughly! Made without mushrooms , What a FABULOUS savoury bread pudding – I could not make in straight away as I could not find frozen crabmeat! (I am in France) But, as soon as I got some, I made this for lunch yesterday and we BOTH loved it! Tangy, cheesy and craby tasting – very tasty indeed Having waited to get hold of the frozen crab, I made no substitutions and made it exactly as posted – well written and very easy We ate this with a crisp fresh salad and a glass of Chablis Get well soon Lorac and merci beaucoup! FT:-)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Coat a 2 Quart Baking Dish With the Melted Butter. |
|
3
Done
|
Line the Bottom and Sides With Bread Slices Then the Cheese Slices. |
|
4
Done
|
Fold Crabmeat, Milk, Mayonnaise, Green Pepper, Dill, and Mushrooms Into the Beaten Eggs. |
|
5
Done
|
Season to Taste With Salt and Fresh Ground Pepper. |
|
6
Done
|
Pour Over Bread and Cheese Slices. |
|
7
Done
|
Place in a Baking Pan and Fill the Pan With Boiling Water Halfway Up the Side of the Baking Dish. |
|
8
Done
|
Bake 1 1/2 Hours or Until a Knife Inserted Into the Pudding Comes Out Clean. |
|
9
Done
|
Serve Immediately. |
