Baked Eggs With Crabmeat

Course : Seafoods
Serves: 4
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8 ounces crabmeat -- canned or frozen
8 large eggs
1/2 cup milk
1 teaspoon salt and pepper to taste

Preparation / Directions:

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350F) 30 minutes. I found this recipe in an old cookbook I picked up at a yard sale. The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy Gourmet and the authors are Marian and Nino Tracy and it was first printed in 1940! The last print date is October 1950! I hope that you get a kick out of some of these recipes. Trish.

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