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    Servings: Not specified

    Directions

    Preheat the oven to 350° F.

    Melt 3 tablespoons of the butter in a saute pan. Add the onion and bell pepper and saute over medium heat until slightly soft, about 3 minutes; set aside. Dissolve the cornstarch with the milk in a small saucepan. Whisk over low heat until a smooth paste is formed. Remove from the heat. Mix together the eggs, mayonnaise, mustard, Chesapeake seasoning, and cornstarch mixture in a bowl. Stir in the sauteed onion and bell pepper. Place the crabmeat in a separate mixing bowl and pour the wet mixture over the top. Add half of the cubed bread and mix gently.

    Lightly butter a 10 x 14-inch baking dish. Add the crab mixture and spread evenly without packing down. Place the remaining cubed bread on top of the mixture. Melt the remaining 4 tablespoons of butter and spoon over the bread cubes. Bake for 35 minutes. Remove the casserole from the oven and let it stand 5 minutes before serving. Cut into 3-inch squares and serve on a platter garnished with cherry tomatoes.

    Ingredients
    • 7 tablespoons butter
    • 1 small onion, finely diced
    • 1/2 medium green bell pepper, finely diced
    • 3 teaspoons cornstarch
    • 1 cup milk
    • 2 eggs, lightly beaten
    • 3 tablespoons mayonnaise
    • 1 tablespoon prepared mustard
    • 2 teaspoons Chesapeake seasoning
    • 2 pounds backfin or special crabmeat, picked over
    • 8 slices bread, crust removed, cubed
    • Cherry tomatoes, for garnish

    Parsed from recipe text (no separate ingredient records).
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