Never have I ever thought that combining crab, corn, and eggs and turning them into a casserole would be something so delicious. But, guess what folks? It totally is! This is a lovely little casserole recipe that can be enjoyed either for breakfast or any other meal. I prefer it for breakfast because of the eggs. I like to drizzle honey mustard on top of this glorious bake because it tastes super good! Don’t believe me? Try it!
My husband really likes this casserole and so do my kids. however, my youngest son has to take a rain check on eating this bake because he is allergic to shellfish.
Ingredients
1 tablespoon Bertolli olive oil
1⅓ cups fresh corn, cut from cob (about 2 ears), or canned corn (drained)
1½ cups herb seasoned bread crumbs (or stuffing)
⅔ cup sliced scallions (green onions, about 3)
2 teaspoons fresh or dried dill
½ teaspoon Morton salt
½ teaspoon pepper
½ teaspoon McCormick garlic powder
(1) 8 ounce package Philadelphia cream cheese, cubed
2½ cups Kraft shredded sharp cheddar cheese
8 ounces crab meat (I used back fin crab meat)
8 large eggs
2½ cups milk
Instructions
Preheat oven to 375 F.
Heat olive oil in a pan. Add corn, scallions, dill, salt & pepper. Saute for about 5 minutes, until tender.
In a large bowl, whisk eggs, milk & garlic powder.
Spray a 2 quart casserole dish with cooking spray. Layer the ingredients in the prepared dish; bread crumbs, cream cheese cubes, sauteed vegetable mixture, crab meat & cheddar cheese. Pour egg mixture evenly over layered ingredients.
Bake for 40-45 minutes (uncovered), or until a knife inserted in the center is removed clean.
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Quick Tip: It might sound a little weird but topping this casserole with honey mustard is insanely good.