Deviled Crab Casserole

Happy Mothers Day! I actually celebrated mothers day with my mom and family a day early and my sister and I made our Mom a meal of the Deviled Crab Casserole, Roasted Carrots & White Rice Pilaf, with a Peach Cheesecake Pie for dessert! This recipe actually came to me from a fellow Marylander and friend, and is a recipe that has been passed down through her family, I stuck to it and only added one ingredient (Old Bay) for an extra kick of spice.

Deviled Crab Casserole: Serves 8

2lb Blue Crab Meat (fresh, not canned)
2C Crushed Oyster Crackers
2TB Lemon Juice
2tsp Worcestershire Sauce
1C Onion, minced
Splash of Tabasco Sauce
1/4tsp Cayenne Pepper
1/2C Fresh Parsley
1-1/3C Butter, melted
1/2C Heavy Cream
1tsp Old Bay

First you need to gently go through the crab meat removing and small shells that may be in the mix. Be careful to not break up the crab meat too much, you want to still have large pieces. Once you have picked through it set it to the side and mix all other ingredients together. Pour the mixed ingredients into the crab meat and gently fold it all together until it is evenly incorporated. Place into a greased 13x9 pan and bake at 375° for approximately 30 minutes until the top starts to brown.

The original recipe calls to place the mix into individual blue crab shells and bake it, however I did not have them so I made it as one large casserole and I believe it worked just fine! My sister described it as a crab stuffing, my father commented that it would be good as a stuffing for Stuffed Shrimp. I really enjoyed it and thought it was a wonderful different way to enjoy Maryland's Blue Crab.

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WW: 6 Points Plus / serving