BLACKBEARD'S CRABMEAT CASSEROLE FROM THE "Celebrate Virginia" COOKBOOK

This recipe is from the "Celebrate Virginia Cookbook" produced in 2002  which is full of history and  recipes representing Virginia.

It is available from Thomas Nelson Publishers. This is my last in a series of posts about my recent trip to Gloucester, Virginia.

Blackbeard's Crabmeat Casserole:

1 egg, 2 Tb mayo, 1 Tb dry mustard, dash of tabasco sauce, 1 Tb minced onion, 2 Tb worcestershire sauce, 2 Tb butter to dot the top (plus my tweak 3 Tb butter melted to stir through), (plus my tweak here of 1 1/2  cups of chopped brocolli which was boiled 3 minutes and drained)

Also:  1 lb crabmeat chopped, (I used to 6 oz cans of diced crabmeat) 4 slices bread finely crumbled or packaged bread crumbs and 1/2 cup hot milk

Preheat the oven to 350 degrees.  Beat the egg in a large bowl until light, add mayo, dry mustard, tabasco sauce, onion, worcestershire sauce, crabmeat, drained brocolli and bread crumbs.  Handmix and add milk and melted butter and mix through - dot top with last 2 Tb butter and bake 350 degrees for about 30 minutes.

Scroll down to my February 28th post about Blackbeard the Pirate who ravaged the shores of Hampton, Virginia......where I was born!

This casserole was really easy to make!