There’s something about the holiday season that makes me want to try new recipes. Perhaps it’s the cooler weather, the anticipation of a house once-again full of life and hungry sons, or just my internal clock saying it’s time to stay inside and celebrate hearth & home!
Yesterday I did a taste-test for a crab-spinach egg casserole that (in my humble opinion) passed as a possible forerunner in the “what do I fix for Christmas morning breakfast?” dilemma. I’m thinking you could prepare it the night before and just pop it in the oven the next morning.
Some of you asked so here’s the recipe!
Crab-Spinach Egg Casserole
2 cups half-and-half cream
12 ounces lump crab meat
1 pkg (10 ounces) frozen chopped spinach, thawed and squeezed to dry
1 cup dry bread crumbs
1 cup (4 ounces) shredded Swiss cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
2 celery ribs (chopped)
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 medium fresh mushrooms, chopped
2 tablespoons butter
In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper, and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
Transfer to a greased shallow 2 1/2 quart baking dish. Bake uncovered at 375 degrees for 30-35 minutes or until a thermometer reads 160 degrees. Let stand for 10 minutes before serving!
I served it with Pumpkin Bread and fresh fruit. ‘Tis the season!
Happy Thanksgiving to you and yours,