- 8 eggs
- 2 cups half-and-half cream
- 2 cans (6 ounces each) crabmeat, drained
- One 10-ounce package frounceen chopped spinach, thawed and squeezed dry
- 1 cup dry breadcrumbs
- 1 cup (4 ounces) shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 3 medium fresh mushrooms, chopped
- 2 tablespoons butter or margarine
In a bowl, beat the eggs and cream. Stir in the crab, spinach, breadcrumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
Transfer to a greased shallow 2 1/2-quart baking dish. Bake, uncovered, at 375 degrees F for 30-35 minutes or until golden brown around the edges and the center is set. Let stand for 10 minutes before serving.
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Recipe reprinted by permission of RDA Enthusiast Brands, LLC – &copy; 2014. All rights reserved.
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