Spinach and Crabmeat Casserole

Ingredients (12-16 servings)

• 8 eggs
• 2 C Half-and-half
• 12 oz crabmeat, drained
• 10 oz frozen spinach, thawed and squeezed dry
• 1 C breadcrumbs
• 8 oz (1 C) Swiss cheese, shredded
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• 2 ribs celery
• ½ C onion, chopped
• ¼ C red pepper, chopped
• 3 medium mushrooms, chopped
• 2 tbs butter

Ingredients (6-8 servings)

• 4 eggs
• 1 C Half-and-half
• 6 oz crabmeat, drained
• 10 oz frozen spinach, thawed and squeezed dry
• ½ C breadcrumbs
• 4 oz (½ C) Swiss cheese, shredded
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• 1 ribs celery
• ½ C onion, chopped
• ¼ C red pepper, chopped
• 3 medium mushrooms, chopped
• 2 tbs butter

Directions

1. In a large bowl, beat eggs and cream.
2. Stir in the crab, spinach, breadcrumbs, cheese, salt, pepper and nutmeg and set aside.
3. In a skillet, sauté the celery, onion, red pepper and mushrooms in butter until tender and add to the spinach mixture.
4. Transfer to a buttered shallow 2½ qt baking dish.
5. Bake uncovered at 375° for 30-35 minutes or until a thermometer reads 160°.
6. Let stand for 10 minutes before serving.