Ingredients
8 large eggs2 cups half-and-half cream2 cans (6 ounces each) crabmeat, drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup dry bread crumbs1 cup shredded Swiss cheese1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground nutmeg2 celery ribs, chopped1/2 cup chopped onion1/2 cup chopped sweet red pepper3 medium fresh mushrooms, chopped2 tablespoons butter
Preparation
In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.
