Orcas Island Crab and Egg Casserole

Ingredients

• 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

Directions

1. 1

   Preheat oven to 375°; butter a 9-inch deep dish pie plate.

2. 2

   Layer the crab, onion, and cheeses in the dish.

3. 3

   In a bowl, mix together the flour, Old Bay seasoning, baking powder, salt, and pepper.

4. 4

   Whisk in the mayonnaise and eggs, combining just until uniformly yellow.

5. 5

   Add in the milk, mustard, and Worcestershire sauce; stir to combine.

6. 6

   Pour over crab mixture; bake 45-50 minutes or until puffed and golden brown.

7. 7

   Cool 10 minutes, then slice into wedges or squares; serve warm.

8. 8

   Garnish, if desired, with sour cream, chives, and capers.