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kinda crabby casserole

(2 ratings)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

I created this recipe as a result of a sale on imitation crab. I had leftover cheeses, croissants etc... and this was the end result. Oh, wow! We were so pleasantly surprised at how good this turned out! Be sure to use the horseradish sauce in this recipe; it's not hot, but adds an extra "oomph"! So delish!

(2 ratings)
yield 9 to 12
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For kinda crabby casserole

  • 5 lg
    stale croissants, torn or cut into bite-sized pieces
  • 2 thick slice
    stale French or Italian bread, torn into bite-sized pieces
  • 1 lg
    shallot, minced
  • 1 lb
    imitation crab, chopped into bite-sized pieces
  • 5 to 6 oz
    baby Swiss cheese, shredded or chopped
  • 4 oz
    monterey jack cheese, shredded
  • 4 lg
    eggs
  • 2 c
    milk (2% or whole)
  • 1/2 tsp
    Jane's crazy mixed-up salt
  • 1/2 tsp
    Tony Chachere's creole seasoning
  • 1/4 tsp
    Old Bay seasoning
  • 1/4 c
    horseradish sauce
  • 1/8 to 1/4 c
    shredded sharp cheddar cheese
  • 1 to 1 1/2 Tbsp
    minced fresh chives

How To Make kinda crabby casserole

  • 1
    The evening before (or a minimum of 3 hours before planned mealtime), gather and prep ingredients.
  • 2
    Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
  • 3
    Evenly distribute torn croissants and bread in greased baking dish.
  • 4
    Evenly distribute minced shallots, chopped crabmeat, baby Swiss and Monterey Jack over bread; set aside.
  • 5
    In a mixing bowl, whisk the eggs and milk until well blended; add the Jane's Crazy Mixed-Up salt, Tony Chachere's Creole seasoning and Old Bay seasoning; whisk well.
  • 6
    Slowly pour milk mixture all over the casserole. Spread/squeeze 1/4 cup horseradish sauce evenly over top.
  • 7
    Scatter a small amount of sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
  • 8
    Cover the dish tightly with aluminum foil; place in refrigerator for a minimum of one hour or up to overnight.
  • 9
    Approximately 1 1/4 hours before mealtime, preheat the oven to 350 degrees F.
  • 10
    Bake foil covered casserole for 30 minutes. Remove foil, rotate dish and bake, uncovered, for an additional 30 minutes.
  • 11
    Remove from oven; scatter chives over all. Serve immediately. Cover and refrigerate leftovers.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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