Summer Squash and Crab Casserole

HJ

A creamy casserole with savory crab meat and fresh summer squash. It’s a delightful baked dinner that’s quick to prepare and ready in no time.

Summer Squash and Crab Casserole
Serves 9
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Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Ingredients
  1. 2 lbs squash - slice & sautéed
  2. 1 yellow onion - sliced & sautéed
  3. BATTER
  4. 1/2 cup mayonnaise
  5. 2 eggs, beaten
  6. 1 cup Cabot cheddar - cheese, grated
  7. 1/4 cup butter, melted
  8. 1 T granulated sugar
  9. 2 T all-purpose flour
  10. 2 T herbs, chopped fine
  11. 1/2 lb backfin crabmeat
  12. TOPPING
  13. 1 sleeve of Town House® crackers
  14. 1/4 cup peanuts, toasted, chopped fine
  15. 1/4 cup butter, melted
  16. 5 black peppercorns
  17. AS NEEDED
  18. kosher salt
  19. white pepper
  20. nutmeg
Instructions
  1. Preheat oven to 350° F
  2. VEGETABLES: In a hot sauté pan, cook squash and onions until squash is tender and onions are translucent. Once cooked, place on a wire rack and chill.
  3. BATTER: While the vegetables are cooling, add all batter ingredients in a separate bowl and mix until well incorporated.
  4. TOPPING: Using a separate bowl, crush the crackers and mix with chopped peanuts.
  5. Drizzling the melted butter over the crackers and peanut mixture, use a fork to mix and evenly distribute the butter and crush any remaining cracker pieces.
  6. Crush the black peppercorns and sprinkle over the mixture, using the fork to incorporate.
  7. TO ASSEMBLE: Oil the bottom and sides of a 9" x 9" casserole pan and place chilled vegetables across the bottom, spreading the batter evenly over the vegetables and distributing the crack and peanut topping over the batter.
  8. Bake in the oven for 30 minutes or until the top is golden brown and the sides begin to bubble.
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