Crabmeat Custard
Yield
8 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
crustless |
|
| 6 | ounces |
snow crab
frozen package |
* |
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
crustless |
|
| 173.4 | ml/g |
snow crab
frozen package |
* |
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Place bread slices in the bottom of a lightly greased, shallow, 2 quart, heat-resistant, non-metallic casserole dish.
In a small bowl, combine crab meat, ½ cup of the cheese and salt and pepper to taste.
Spread on top of bread slices.
In a large mixing bowl beat together eggs, milk, ½ teaspoon salt and cayenne pepper.
Pour egg-milk mixture over crabmeat and top with remaining ½ cup cheese.
Heat, covered, in microwave oven 15 to 18 minutes or until custard is set.
