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BAKED CRAB
INGREDIENTS:
 | 10 slices sourdough bread, cut in half |
| Dijon style mustard |
| 1/2 LB grated provolone cheese |
| 2 cups shredded crab meat |
| 1/2 cup fresh mushrooms, sliced |
| 1 cup thin sliced onions |
| 2 1/2 cup milk |
| Salt & pepper to taste |
| 5 eggs, beaten |
DIRECTIONS: Lightly coat a 9 x 13 casserole dish with pan spray. Spread sliced bread with mustard & use half to line the bottom of the baking dish. Sprinkle half the crab on the bread then half the mushrooms & the onions. Create another layer the same way. Combine egg, milk & seasoning then pour over the mixture. Cover & refrigerate overnight, if possible, 2-3 hours at least. Preheat the oven to 350 F (176.67 C) while bringing the mixture to room temperature. Bake for 1 hour, remove & let it sit while the cheese sets. Cut into squares & serve warm.
SERVING: 10-15
BAKED CRAB