• 8 oz Crabmeat, canned or frozen
  • 8 Eggs
  • 1/2 c Milk
  • Salt and pepper to taste


Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350 degrees F) 30 minutes. Serves four.