Shelly's Recipe

CRAB CASSEROLE

Category: Casseroles - Seafood

1 lb white crabmeat
Salt, to taste
1/4 tsp cayenne pepper, in all
2 tbsp lemon juice
1/2 stick butter
3 cloves garlic, crushed
1 1/2 cups fresh breadcrumbs (about 3 slices French bread processed to crumbs)
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives
1 tbsp finely chopped fresh lemon thyme
1 tbsp chopped fresh basil
1/2 bunch green onions, chopped
1 1/2 cups half-and-half

Preheat oven to 350. Rinse and lightly season crabmeat with salt, half the cayenne, and lemon juice. Set aside.

Melt butter in a skillet, add the salt, cayenne, and garlic. Toss breadcrumbs in butter mixture, cooking over low heat until lightly browned. Stir in fresh herbs and set aside.

Lightly butter a 1 1/2-quart casserole. Using half of each, layer crabmeat, green onion, and crumb mixture. Repeat layers until all mixtures are used. Breadcrumbs as a top layer will brown nicely. Gently pour half-and-half over top. Bake until golden brown, approximately 45 minutes. Serves 6 to 8