Orcas Island Crab And Egg Casserole

• 1 lb cooked crabmeat (preferably Dungeness lumb crabmeat, picked over for shells and cartilage)
• 2 tablespoons minced onions
• 1 3/4 cups grated swiss cheese (or raw-milk cheddar cheese)
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon unbleached all-purpose flour
• 1 1/2 - 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup mayonnaise
• 6 large eggs
• 1 1/2 cups milk
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce (the white wine variety, if available)
• sour cream
• minced fresh chives (or whole chives with blossoms, in season)
• capers

1. Preheat oven to 375u0b0; butter a 9-inch deep dish pie plate.
2. Layer the crab, onion, and cheeses in the dish.
3. In a bowl, mix together the flour, Old Bay seasoning, baking powder, salt, and pepper.
4. Whisk in the mayonnaise and eggs, combining just until uniformly yellow.
5. Add in the milk, mustard, and Worcestershire sauce; stir to combine.
6. Pour over crab mixture; bake 45-50 minutes or until puffed and golden brown.
7. Cool 10 minutes, then slice into wedges or squares; serve warm.
8. Garnish, if desired, with sour cream, chives, and capers.

crabmeat, onions, swiss cheese, parmesan cheese, flour, baking powder, salt, fresh ground black pepper, mayonnaise, eggs, milk, mustard, worcestershire sauce, sour cream, fresh chives, capers

Taken from www.food.com/recipe/orcas-island-crab-and-egg-casserole-179470 (may not work)