Crab and Spinach Egg Casserole

Ingredients

• 2 cans (6 oz each) crabmeat, drained
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 C dry bread crumbs
• 1 C shredded Swiss cheese
• 2 celery ribs, chopped
• ½ cup chopped onion
• ½ cup chopped sweet red pepper
• 3 medium fresh mushrooms, chopped
• 2 tbs butter
• 8 large eggs
• 2 C half-and-half cream
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg

Directions

1. Mix Base: In a large bowl, beat eggs and cream until well combined.
2. Add Fillings: Stir in crab, spinach, breadcrumbs, cheese, salt, pepper, and nutmeg; set aside.
3. Sauté Vegetables: In a skillet, sauté celery, onion, red pepper, and mushrooms in butter until tender.
4. Combine: Add the sautéed vegetables to the spinach mixture and stir gently to combine.
5. Assemble: Transfer mixture to a buttered 2½-qt shallow baking dish.
6. Bake: Bake uncovered @375°F for 30-35 minutes, or until an internal temperature of 160°F is reached.
7. Rest & Serve: Let stand 10 minutes before serving.

Chef's Notes

• Melt 2 tbs butter and mix with 2 tbs plain breadcrumbs, onion powder, and garlic powder until evenly combined.
• Sprinkle the breadcrumb mixture evenly over the dish halfway through baking to add extra flavor and crunch.

The Gumbo Page