Crab Marguerite(By Pat Waltjen)
Crab Marguerite offers a rich, creamy seafood flavor combined with mushrooms, cheese, and vegetables, perfect for elegant dinners or special occasions.
Ingredients
- 1 to 1 1/2 lb. crabmeat ⓘ
- 6 slices white bread ⓘ
- 1/2 lb. fresh mushrooms ⓘ
- 1/2 lb. sharp Cheddar cheese ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup green pepper, finely chopped
- 1/2 cup chopped onions ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup mayonnaise ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 2 eggs
- 1 1/2 cups milk ⓘ
- 1 (10 1/2 oz.) can cream of mushroom soup ⓘ
- paprika for garnish ⓘ
Instructions
- Layer 1/2 pound of crabmeat, broken pieces of 3 slices of white bread, and 1/3 of the grated cheddar cheese in a greased 9 x 13 x 2-inch casserole.
- Sauté the mushrooms, chopped onions, green pepper, and celery in butter until tender.
- Remove the sautéed mixture from heat and stir in mayonnaise, salt, pepper, and dry mustard.
- Spread this mixture evenly over the crab, bread, and cheese layers.
- Beat the eggs and add the milk, then mix well.
- Layer the remaining crabmeat, bread pieces, and 1/3 of the cheese on top.
- Pour the milk and egg mixture over all layers.
- Refrigerate for at least 3 hours or preferably overnight before baking.
Tips & Substitutions
For a creamier texture, consider adding a bit more mayonnaise or cream cheese to the sautéed vegetable mixture. If you don't have crabmeat, lobster or shrimp can be delicious substitutes. For a gluten-free version, use gluten-free bread. Adding a dash of hot sauce can enhance the flavor profile, making it reminiscent of Hot Crabmeat Canapes.
Serving Suggestions
This dish is best served warm, garnished with a sprinkle of paprika for color. Pair it with a fresh green salad or steamed vegetables for a complete meal. It can also be enjoyed as a side dish to a seafood platter or alongside recipes like Spicy Shrimp Casserole for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes until heated through. Cover with foil to prevent over-browning. If freezing, consider storing before baking and then bake directly from frozen, adding extra time.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Marguerite(By Pat Waltjen) contains roughly 946 calories, with 15g protein, 44g carbohydrates, and 82g fat. It is an excellent source of vitamin A (72% of the Daily Value), vitamin C (33% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 810mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! In fact, it’s recommended to refrigerate the assembled casserole for at least 3 hours or overnight. This allows the flavors to meld beautifully. Just remember to bake it before serving, ensuring it's heated through.
What type of crabmeat should I use?
You can use fresh lump crabmeat for the best flavor, but canned or frozen crabmeat are also acceptable if fresh is not available. Just ensure to drain and rinse canned crab thoroughly to remove excess salt and preserve the dish's integrity.
Can I add other ingredients to this recipe?
Yes! Feel free to customize with ingredients like spinach, artichokes, or even different cheeses like Monterey Jack. Just be mindful of the moisture content to ensure the casserole bakes properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).