The Decadent Brunch
If you’re looking for an easy brunch dish to add to your repertoire, consider this seafood casserole.
Prep work is a snap — unless you’re the one fishing for live crabs. Fresh corn is available now, and the sweetness is a nice balance to the Gruyere. We buy the prepacked container of claw meat and just make sure it’s free of bits of shell. An abundance of crabmeat makes it special occasion-worthy — think Mother’s Day or graduation. Crab Benedict makes for a beautiful presentation, but this casserole serves a crowd and is easier to prepare. Pair it with a side of fresh fruit or a salad if you’re serving for dinner. A dry riesling or rosé champagne works well with warm crab. — Meda Kessler
Crab-Spinach Casserole
Serves 8 to 10
- 2 tablespoons butter
- 1 cup leeks, white part only, chopped
- 1 cup red bell pepper, diced
- 1 cup porcini mushrooms, chopped
- 1 cup (approximately 2 ears) fresh corn kernels, cooked and stripped off the cob
- 8 large eggs
- 2 cups heavy cream
- 16 ounces cooked claw or lump crabmeat
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup dry breadcrumbs
- 1 cup shredded Gruyere
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground nutmeg
Heat butter in a large skillet. Add all the vegetables and saute for about 3 minutes. Set aside.
In a large bowl, beat eggs and cream. Stir in the crab, spinach, breadcrumbs, cheese, salt, pepper and nutmeg; set aside.
Heat oven to 375 degrees. Butter a 2½-quart baking dish and add casserole mixture. Bake, uncovered, for 45 minutes or until a thermometer reads 160 degrees. Let stand for 10 minutes before serving.
