Crab and Spinach Egg Casserole

Ingredients

• 2 tbs butter
• 8 large eggs
• 2 C half-and-half cream
• 2 cans (6 oz each) crabmeat, drained
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 C dry bread crumbs
• 1 C shredded Swiss cheese
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• 2 celery ribs, chopped
• ½ cup chopped onion
• ½ cup chopped sweet red pepper
• 3 medium fresh mushrooms, chopped
• 2 tbs butter

Directions

1. In a large bowl, beat eggs and cream.
2. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg and set aside
3. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender.
4. Add to the spinach mixture and stir to combine
5. Transfer to a buttered shallow 2-1/2-qt. baking dish.
6. Bake uncovered at 375° for 30-35 minutes or until a thermometer reads 160°.
7. Let stand for 10 minutes before serving.

Chef's Notes

• Upgrade thought: Melt 2 tbs butter and add to 2 tbs plain bread crumbs, add onion and garlic powder, mix well, and add to the top of the dish at the halfway point