This is typical of my mother’s recipes, which rarely included even this much detail. I wonder at the title — if this one was successful, were there others that were not?
1 onion
1 green pepper
Brown in oleo. Add 2 T flour.
1/2 C chicken bouillon
3/4 C milk – w/ 2 beaten eggs
3 oz Velveeta
Parsley flakes
Crabmeat
Bread crumbs in melted butter on top.
Bake 40 minutes at 350 degrees.
I’m guessing she used a couple of tablespoons of margarine to make a cream sauce, then stirred in the cheese and parsley and crabmeat. She put an au gratin topping on it and baked it.
Pretty simple, but the question is: How much crabmeat?
The answer is usually, as much as you have. When you have fresh crabs, all you want to do is just eat them. The amount that gets picked out of the shells and is available for a casserole is never enough.