Preheat oven to 425\u00b0.
Grease a 1 1/2-quart casserole.
In a mixing bowl, combine all ingredients except mayonnaise and egg yolks.
Mix well.
Turn into casserole.
In a small bowl, blend mayonnaise and egg yolks.
Spread on crab mixture.
Bake in preheated 425\u00b0 oven for 15 minutes or until golden brown.
Trim crust from bread.
Dice 4 slices of bread and the trimmed crusts and place in a 9 x 13-inch baking pan.
Mix crab, mayonnaise, onion and celery and spread over diced bread.
Place the 4 whole slices of bread over crab mixture.
Mix eggs and milk and pour over mixture.
Cover and refrigerate overnight.
ompletely or refrigerate for assembling casserole later.
TO ASSEMBLE
Cook broccoli and drain.
Blend soup and flour together in bowl, then add milk, grated carrots, grated onion, crab meat with salt and pepper.
Add to broccoli and stir gently until well mixed. Place in 2-quart casserole.
In a separate bowl, combine butter (melted) with stuffing mix and sprinkle around top edge of dish. Bake in 350\u00b0 oven for 30 to 35 minutes.
This recipe can vary by adding other ingredients of your choice.
Make white sauce by melting butter in small saucepan; stir in flour.
Gradually add milk.
Combine crab meat, eggs and slivered almonds in 2-quart casserole dish.
Pour white sauce over crab mixture.
Stir to cover well.
Add salt and pepper.
Sprinkle with cracker crumbs.
Bake for 30 minutes at 325\u00b0.
Makes 4 servings.
Combine first 6 ingredients in a casserole.
Mix bread crumbs and butter and sprinkle over top of casserole.
Bake at 350\u00b0 for 30 minutes or until browned.
Serves 4.
Mix all ingredients together except bread crumbs and butter. Pour into an ungreased 1-quart casserole dish.
Toss bread crumbs in butter; sprinkle over seafood mixture.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Serves 6.
Mix together green pepper, salt, mustard, pepper, egg and salad dressing.
Fold in crab meat.
Put in a baking dish sprayed with Pam.
Pour a thin coat of Old Bay seasoned bread crumbs on top of this.
Sprinkle with paprika.
Bake for 20 - 30 minutes at 350 degrees.
Saute pepper, celery and onion in butter.
In a bowl, mix cracker crumbs, cream, salt and pepper to taste and garlic salt. Add sauteed vegetables and crab meat.
Fill crab shells and top each with paprika, parsley and a squeeze of lemon juice.
Bake at 350\u00b0 for 45 minutes.
Or you can put into casserole dish sprayed with Pam.
Serves 6 to 8.
Mix together and pour into casserole dish; sprinkle top with paprika.
Bake with cover at 350\u00b0 for 1 hour.
Remove cover and put casserole on broil for 3 minutes.
Serve hot.
Melt butter; stir in flour, slowly.
Add cream and cook, stirring constantly, until thickened.
Mix and add salt, pepper and sherry.
Remove from heat and add crab meat.
Pour into casserole and sprinkle with cheese.
Bake at 400\u00b0 until cheese melts.
Serves 4.
Mix all ingredients together, except cracker meal and butter; place in casserole.
Combine cracker meal and butter and sprinkle over salad.
Bake for 15 to 20 minutes at 375\u00b0.
Do not overbake. Serve hot.
Mix all ingredients; blend together well.
Place in 2-quart buttered casserole dish.
Sprinkle with bread crumbs.
Bake 30 minutes at 375\u00b0.
Makes 8 large servings.
Preheat the oven to 350\u00b0.
Combine crab meat, shrimp, mayonnaise, green peppers, celery, onion, salt, pepper, Tabasco and Worcestershire sauces.
Place in a buttered casserole.
Top with chips and bake for 20 to 25 minutes.
Serves 6 to 8.
Cook pasta according to directions.
Saute onion, garlic, mushrooms and green pepper in butter until crisp tender.
Remove from heat.
Drain pasta; add to vegetable mixture.
Stir in crab, sour cream, basil and salt.
Place mixture in 2 greased 8-inch baking dishes.
Sprinkle with cheese.
Cover and freeze one dish.
Cover and bake the second one for 20 minutes at 350\u00b0F Uncover and bake 5 more minutes.
Melt butter; stir in flour slowly.
Add cream and cook, stirring constantly, until thickened.
Mix salt and pepper to taste and sherry.
Remove from heat and add crab meat.
Pour mixture into a buttered casserole.
Sprinkle with cheese and bake at 400\u00b0 until cheese melts.
Serves 4.
Mix egg and mayonnaise together well.
Add the next 5 ingredients to the mix and fold in crab meat.
Place in casserole and bake at 400\u00b0 for approximately 20 minutes or until it is firm to the touch in the center.
For two.
Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
Bake in a preheated 350\u00b0 oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
Serve immediately.
In a heavy saucepan, melt 1 tbsp butter and saute green pepper and onion until soft.
Place rice in a 2 quart casserole and layer as follows: half the crab, cheese, egg slices, remaining crab, remaining crab, green pepper and onion.
To prepare sauce, melt 1 1/2 tbsp butter.
Blend in flour, then milk.
Cook and stir over low heat.
Stir in mayonnaise, salt and pepper.
Pour sauce over casserole ingredients, sprinkle with breadcrumbs and dot with remaining 1 tbsp butter, cut into bits.
Bake at 350\u00b0F for 30-40 minutes.
Combine crab meat and shrimp with vegetables which have been chopped very fine.\tAdd mayonnaise.
Add salt, pepper and Worcestershire sauce.
Mix\twell.
Cover
with
bread
crumbs. Bake in moderate oven 30 minutes at 350\u00b0.