Crab Brunch Casserole Recipe
A delicious casserole - elegant enough for a Sunday brunch!
This family recipe of crabmeat, cream, hard-cooked eggs, and herb stuffing mix, will be a huge hit with your family or guests. Can be put together the night before if necessary, then cooked the next day.
Spring is here and so is a brunch season when we celebrate everything from Easter to Mother's Day, or even just the joy of springtime. Here are 15 brunch casseroles perfect for springtime.
This was good, but not great. With it being a casserole, I expected more eggs. I did changed it up a bit and used Old Bay Seasoning instead of the onion and parsley combo. To be honest, I think it was a little overwhelming with the seasoned croutons and the Old Bay Seasoning....it over powered the taste of the crab. I will probably make this again with Old Bay, but will try it w/unseasoned croutons. Guess it's all a matter of taste....my husband loved it.
Crabmeat, two kinds of cheese, capers and sherry bake up in a delicious breakfast strata. You can substitute apple juice for the sherry if you like.
This is the first recipe I tried out of the new slow cooker and casserole cookbook and it was so good and very easy to assemble. I don't care for the thought of seafood for a brunch item so I made it for supper, served along with salad and fruit. Soup would probably complement it well also. I did not add any salt as there is plenty in the cheese and canned crabmeat I used. It didn't need any. I baked mine in a 7 x 11 dish. I would probably double this recipe for more than 4 people, if it is the only maindish you are serving.
Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.
Green beans layered with crab meat, Cheddar cheese, onion rings and a tomato soup mixture - all topped with biscuits and baked.