Mrs Tawes Crab Casserole Recipes

Steps:

• In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
• In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

Steps:

• Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
• Add salt and pepper.
• Mash egg yolks and set aside.
• Make roux with butter and flour.
• Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
• Pour while hot over crab and mix gently.
• Place in buttered 1 quart casserole.
• Cover top with bread crumbs.
• Dot with butter.
• Brown in 350 degree oven until just warm.

Steps:

• Blend all ingredients.
• Sprinkle with bread crumbs over top with several pats of butter.
• Bake at 325 degrees for 30 minutes.