Written By: Kyle Woodruff
Yield: 9x9Casserole Pan, Approx. 9 servings
Prep Time: 22 min Cook Time: 20 min
Ingredients
- 2 lb Squash, Sliced & sauteed
- 1 ea Yellow Onion, chopped & sauteed
Batter
- 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
Topping
- 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
Method
- In a hot sauté pan, cook squash and onions until tender. Once cooked place in a rack and chill.
- While vegetables are cooling, combine all ingredients to make batter. Also in another bowl combine ingredients to make topping.
- Once components are combined begin to assemble casserole.
- 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.
