Baked Eggs With Crabmeat
8 oz crabmeat, canned or frozen
8 eggs
1/2 cup milk
1 salt and pepper to taste
8 eggs
1/2 cup milk
1 salt and pepper to taste
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 (350 degrees F) 30 minutes.
Serves four.
Yield: 4 servings
Yield: 4 servings
Content Management Powered by UTF-8 CuteNews