ingredients

  • 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

directions

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.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of RDA Enthusiast Brands, LLC – © 2014. All rights reserved.

RecID 4922

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!