Crab Casserole

Last night Mike and I had a party at the new house. So much to celebrate, so many good friends with whom to share it! The theme was cookout and cocktails; we had grilled burgers and hot dogs, chips, dips, boiled peanuts, trash, brownies (courtesy of John's wife Joy Lynne), and chocolate chip cookies. But the real star of the show was Mike's bar. I think the favored drink of the night was a Malibu Italian Surfer: coconut rum, amaretto, pineapple juice, and cranberry juice. I might have to start keeping pineapple juice in the house for just such an occasion.

Jessica, this one's for you. I hope it's the recipe you wanted!

This recipe came in what probably turned out to be my most-used wedding gift. A dear friend of mine, Nash, made a recipe binder for me entitled The Peacock Personal Cookbook. It has page protectors, and yes, I have spilled an entire stick of melted butter on the pages and marveled at how easily it all wiped off. The recipes that Nash included (since its reception, I have added lots of pages, recipes, and memories) are a compilation of those of her best friend, Ann, who lives in Palo Alto, California. Per Nash, these recipes, "[she] wasn't able to ruin, no matter how hard [she] tried... All will really work and are easy to master."

This is elegant and easy. A good tossed salad and some high class French bread and a dry white wine helps make this a meal to remember.

1 cup milk
2 eggs, well beaten
1/4 pound saltines, crushed
1 pound crabmeat
2/3 stick butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon mayonanaise
1 Tablespoon Worcestershire

Taste as you go, in case this is too highly seasoned for your individual taste. You may want to decrease or omit an undesired condiment.

1. Preheat oven to 350 degrees.
2. Add milk to well-beaten eggs.
3. Then add crushed crackers and crabmeat; then the melted butter, mayonnaise, and seasonings.
4. Bake in buttered casserole dish until golden brown.
5. Serves four.