Crab Brunch Casserole

Ingredients and Weight:

• 1 pound cooked crab meat
• 2 cups shredded Swiss mushrooms
• 1 cup chopped fresh spinach
• 2 cups cubed bread (e.g., sourdough or brioche)
• 3 eggs
• 1/2 cup heavy cream
• 1/4 cup chopped fresh chives or scallions for seasoning
• Salt and pepper to taste

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. In a large bowl, combine the crab meat, Swiss mushrooms, spinach, bread cubes, and seasoning.
3. In a small bowl, mix the eggs and heavy cream together and pour over the crab mixture.
4. Add salt and pepper to taste and mix well.
5. Transfer the mixture to a greased baking dish and bake for 45 minutes or until the top is golden brown and the casserole is bubbling.
6. Garnish with chopped fresh chives or scallions before serving.

Nutritional Information: (Please note that the nutritional information may vary depending on the exact ingredients used.)

• Calories: Approx. 450 per serving (based on 8 servings)
• Fat: 24g
• Carbohydrates: 35g
• Protein: 20g
• Fibre: 3g

Dish Characteristics:

• A rich and hearty dish that's perfect for brunch or as a light meal.
• The combination of crab meat, mushrooms, and bread creates a unique and flavorful dish that's both comforting and luxurious.
• The dish is easy to customize based on personal preferences and dietary restrictions.

User Comments:

• "This dish was delicious! The crab meat and mushroom combination was outstanding."
• "The casserole was a hit at my brunch party. Everyone loved it!"
• "I made this dish for my family on a special weekend and it was a big hit. The flavor combinations were perfect."

Special Precautions and Tips:

• Use fresh ingredients to ensure the best flavor.
• Be sure to season the dish well with salt and pepper to enhance the flavor.
• If desired, you can add other ingredients such as cooked shrimp or diced ham to make the dish more luxurious.
• This dish can be easily adapted to a vegetarian version by omitting the crab meat and using vegetable stock instead of heavy cream.