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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Stone Harbor Crab Brunch

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
1/2 pound Cheddar cheese, grated
1 tablespoon minced onion
1 tablespoon minced parsley
Salt and pepper to taste
1 pound lump crab meat, picked through
1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees.

In large bowl, combine all ingredients except Parmesan cheese. Pour into a greased shallow 2-quart casserole. Sprinkle on Parmesan. Bake for 1 hour or until knife inserted in center comes out clean.

Yield: 6 servings.

Note: Recipe can be made ahead and refrigerated.

Virginia Gatto in "The Heart of Pittsburgh"

Thursday, June 10, 1999

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