Crab Casserole

This casserole can be thrown together in a snap and makes a quick and delicious meal. Like many of Mom's recipes, this recipe could feed a crowd, so I halved the recipe to make it for two with leftovers for another meal. I don't specifically remember Mom making this recipe, but if she did, I suspect she did not call it Crab Casserole because some of my picky-eater siblings would not eat it. I would not be surprised if we all ate this casserole without knowing what was in it.

When I made this recipe, I made a few modifications. I used brown rice because that is what I had on hand. I think any type of grain could be used, such as quinoa or barley. Also, I used dried minced onion and did not pre-cook the bell pepper. Instead of diced pimentos, I diced some almond-stuffed olives simply because I had olives available. I also added a little parsley on top after spreading the bread crumbs over the casserole. Others herbs or seasonings, such as dill or paprika, could work well in this casserole. However you whip up this recipe, it makes for a tasty meal.

Crab Casserole 

• 2 Tbsp. butter
• 1 large bell pepper, diced
• 1 1/2 cup mayonnaise
• 2 Tbsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• 1 tsp. mustard
• 1/2 tsp. salt
• 3 cups cooked rice
• 1 can (4 oz.) pimentos, diced
• 2 cans (7 1/2 oz.) crab meat
• 1/4 cup bread crumbs

Heat oven to 400. Melt butter in a skillet over medium heat. Add pepper and onion. Cook, stirring occasionally, until the pepper is soft. In a mixing bowl, combine the mayonaise, lemon juice, Worcestershire sauce, mustard and salt. Mix well. Add in the pepper, onion, pimentos, rice and crab meat. Mix gently. Spoon into a two-quart casserole. Sprinkle with bread crumbs. Bake for 10 to 15 minutes or till bubbly and browned. Enjoy!