16 slices of sandwich bread – crust removed and cubes
6 eggs
1 pint of milk
1 tsp salt
1/2 c margarine or oleo, melted
1 or 2 cans of packaged or frozen crabmeat
1/2 pound of Old English cheese grated medium fine
Instructions
Divide into 3 piles – bread, cheese, and meat
Grease a 2 qt casserole. Make layers of bread, cheese and meat on repeat.
Beat eggs and milk and salt, pour over the casserole. It may look like too much but it is not. Pour melted butter over, refrigerate overnight. Bake at 400 for 45-60 but put on a cookie sheet with hot water in case of spill over. Put foil over it if it looks done too soon. Serves 8-10
Thaw and squeeze 2 packages – 6 oz of Alaskan King Crab and set aside
12 oz cream cheese
2 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tbsp butter
1/2 c finely chopped onion
4 dashes garlic salt
Instructions
Whip together and spread on a decorative dish. Spread 1 bottle of cocktail sauce on top of the cream cheese mix. Place chunks of crabmeat on top of cocktail sauce. Serve with wheat thins to scoop.
Toss a brick of cream cheese on a plate and surround with crackers. Flake imitation crab meat and toss on top. Buy a jar of Allied Homemade Chili Sauce and pour that on top. Ready!
Serve with Tostitos Cantina chips or your favorite tortilla chip
Instructions
Sear or partially cook meats and onions.
Finely dice remaining ingredients.
Add juices to taste.
The longer it sits in the fridge the better.
Notes
I derived this from traditional Sonoran Arizona ceviche as well as the kinds I have tried in Costa Rica and the Philippines. It is much sweeter and less fishy tomato-ish than traditional ceviches.
