This recipe was given to me by a friend and is always a hit. I often make it for holiday brunches and serve with fruit salad and orange juice, but it can also be featured as a main dish on breakfast for dinner nights. It’s perfect for hosting because you can assemble the ingredients before guests show up and pop into the oven just as they arrive.
½ cup mayonnaise
2 Tbsp flour
2 farm fresh eggs, beaten
½ cup milk
16 oz can of crabmeat
8 oz Swiss cheese, cut into small pieces
1/2 cup chopped green onion
½ cup diced green pepper
4 oz can of sliced mushrooms
5 slices cooked bacon (omit if you want to make this recipe pescatarian diet friendly)
Preheat oven to 350 degrees. Mix together mayo, flour, eggs & milk. Then add crabmeat, Swiss cheese, green onion, green pepper, mushrooms & bacon (if using). Pour into a greased pie plate and bake for 45 minutes.
In the unlikely event of leftovers, this dish will keep in the refrigerator for 2 days after cooking. Reheat in the oven or microwave. Enjoy!