Ladies Lunch
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
monterey jack cheese
grated |
|
| 1 | cup |
crab meat
|
|
| 8 | ounces |
green chili peppers, canned
diced |
|
| ⅓ | cup |
light cream (half&half)
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
monterey jack cheese
grated |
|
| 237 | ml |
crab meat
|
|
| 231.2 | ml/g |
green chili peppers, canned
diced |
|
| 79 | ml |
light cream (half&half)
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
tomato sauce
|
|
Directions
Preheat oven to 400℉ (200℃).
Grease a deep 2-quart baking dish .
Set aside 2 cup of the cheese for the top.
Place ⅓ of the cheese on the bottom of the baking dish.
Add ⅓ of the crab and ⅓ of the chilies.
Repeat, making 3 layers of each.
Whisk the half-and-half with the eggs and flour, and slowly pour into the baking dish.
Top with the marinara sauce and sprinkle with the reserved cheese.
Bake, uncovered, for 1 hour, or until hot and set in center.
