A creamy casserole with savory crab meat and fresh summer squash. It’s a delightful baked dinner that’s quick to prepare and ready in no time.
Summer Squash and Crab Casserole
2019-07-08 07:58:11
Serves 9
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Ingredients
- 2 lbs squash - slice & sautéed
- 1 yellow onion - sliced & sautéed
- BATTER
- 1/2 cup mayonnaise
- 2 eggs, beaten
- 1 cup Cabot cheddar - cheese, grated
- 1/4 cup butter, melted
- 1 T granulated sugar
- 2 T all-purpose flour
- 2 T herbs, chopped fine
- 1/2 lb backfin crabmeat
- TOPPING
- 1 sleeve of Town House® crackers
- 1/4 cup peanuts, toasted, chopped fine
- 1/4 cup butter, melted
- 5 black peppercorns
- AS NEEDED
- kosher salt
- white pepper
- nutmeg
Instructions
- Preheat oven to 350° F
- VEGETABLES: In a hot sauté pan, cook squash and onions until squash is tender and onions are translucent. Once cooked, place on a wire rack and chill.
- BATTER: While the vegetables are cooling, add all batter ingredients in a separate bowl and mix until well incorporated.
- TOPPING: Using a separate bowl, crush the crackers and mix with chopped peanuts.
- Drizzling the melted butter over the crackers and peanut mixture, use a fork to mix and evenly distribute the butter and crush any remaining cracker pieces.
- Crush the black peppercorns and sprinkle over the mixture, using the fork to incorporate.
- TO ASSEMBLE: Oil the bottom and sides of a 9" x 9" casserole pan and place chilled vegetables across the bottom, spreading the batter evenly over the vegetables and distributing the crack and peanut topping over the batter.
- Bake in the oven for 30 minutes or until the top is golden brown and the sides begin to bubble.
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