A hearty corn casserole that serves as a main dish.
Makes 6 servingsIngredients
- 1 tablespoon butter
- 2 tablespoons flour
- 1 teaspoon prepared mustard
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon monosodium glutamate
- 1/2 teaspoon salt
- dash of pepper
- 1/2 cup milk
- 1 7.5 ounces can crab meat
- 2 eggs
- 1 16 ounce can whole kernel corn
- 1 16 ounce can cream style corn
- 1/2 cup grated Parmesan cheese
- 1/2 cup cracker crumbs
Directions
Preheat oven to 350 degrees. In saucepan, melt 1/4 cup butter; stir in flour, mustard, Worcestershire, lemon juice, monosodium glutamate, salt and pepper. Add milk all at once, cook and stir until mixture thickens and bubbles. Remove from heat; gently stir in crabmeat, eggs and both cans of corn.
Spoon into a 1 1/2 quart casserole; sprinkle cheese over top. In a small bowl, combine cracker crumbs and tablespoon melted butter and sprinkle over cheese. Bake for 45 minutes until heated through. Garnish with hard-boiled egg wedges and olive slices.