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Crab With Lemon
This recipe was the 7th Place Winner in the 1973 National Hard Crab Derby in Crisfield, MD.
Credited to Mrs. Eleanor Lambden of Georgetown, DE.
- 1 pound claw crab meat
- 1 teaspoon dry mustard
- 1 teaspoon lemon-parsley salt
- ¼ teaspoon pepper
- 2 tablespoons lemon juice
- ¼ teaspoon celery seed
- 1 can celery soup
- 2 packages cauliflower, fresh or frozen
Mix crab meat with the seasonings. Let remain in bowl for 15 minutes.
Cook cauliflower as package directs.
Heat celery soup slightly.
Spray casserole with Pam. Layer cauliflower in bottom, then crab, then cauliflower, and pour celery soup over top.
Bake in 350 degree oven for ½ hour, adding cheese and croutons to garnish as desired.