by Millie Bentley
Greetings from beautiful downtown Bethel. This week I have a recipe that I came up with that you can make for breakfast or brunch. I first made it when I had more people show up at the B&B than I had anticipated. Like they say, necessity is the mother of invention. Everyone agreed that this is a keeper.
Breakfast Crab Casserole
16 eggs and 2 tablespoons mayonnaise
2 cups of crab meat or surimi (fake crab), chopped
12 ounces (1 ½ cups) sour cream
1 cup diced green onion
1 ½ cups cheddar cheese (shredded)
Mix together eggs and mayonnaise. Soft scramble eggs and put into a 9-by-13-inch baking dish which has been sprayed with a food-release agent, such as Pam. Spread sour cream, as evenly as possible, over eggs. Next, sprinkle chopped crab meat over sour cream, followed by diced green onions and finished with shredded cheese. Bake for 20 minutes at 350 degrees until cheese is melted and bubbly. Serve at once to 10 hungry people along with toast or toasted English muffins. Yum! A good way to start the day…or even finish a day.
Until next time, dear Reader, vaya con Dios.
