Baked Crab Casserole

Serves: 8
Total Calories: 224


1 pound crabmeat
1 cup Pepperidge Farm Stuffing
4 hard-boiled eggs, chopped
1/2 teaspoon cayenne pepper
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice


Pick over crab to remove any shell. Put dry stuffing in a measuring cup and add milk over stuffing to the 1-cup line. Mix with the remaining ingredients and put in a buttered casserole. Top with bread crumbs and dot with butter, if desired. Bake at 350° for 20–30 minutes.

Editor's Extra: For perfect boiled eggs, place eggs in pot with cold water to cover. Bring to a full boil, cover, take off heat, and let sit for 15 minutes. Run cold water over eggs, drain, and shake the pot. Eggs will practically peel themselves!

Nutritional Facts:

Serves: 8
Total Calories: 224
Calories from Fat: 213

This Baked Crab Casserole recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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