Summer Squash & Crab Cassarole

tracy2014 Season

waypoint-seafood-and-grillWritten By: Kyle Woodruff
Yield: 9x9Casserole Pan, Approx. 9 servings
Prep Time: 22 min Cook Time: 20 min


  • 2 lb Squash, Sliced & sauteed
  • 1 ea Yellow Onion, chopped & sauteed


  • 1/2 c Mayonnaise
  • 2 ea Eggs, beaten
  • 1 c Cabot Cheddar Cheese, grated
  • 1/4 c Butter, melted
  • 1 T Granulated Sugar
  • 2 T All Purpose Flour
  • 2 T Herbs, chopped fine
  • 1/2 lb Backfin Crabmeat


  • 1 ea Town House Ritz Crackers
  • 1/4 c Peanuts, toasted and chopped fine
  • 1/4 c Butter, melted
  • 5 ea Black Peppercorns
  • As Needed: Kosher Salt
  • White Pepper
  • Nutmeg


  1. In a hot sauté pan, cook squash and onions until tender. Once cooked place in a rack and chill.
  2. While vegetables are cooling, combine all ingredients to make batter. Also in another bowl combine ingredients to make topping.
  3. Once components are combined begin to assemble casserole.
  4. Take hotel pan and oil then place chilled yegetables eyenly, then top with batter and spread eyenly, once finished spread the topping over eyenly

Bake in a 350 F oven and bake for approx. 30 min until golden brown and sides begin to bubble.

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