Corned Beef Hand Pies

Flaky little pie crusts stuffed with corned beef, cabbage, carrots, and onions will be the hit of your St. Patrick’s Day party. These savory treats are also a great way to use leftover corned beef, and are easy to pack in a lunch.

Did I say leftover corned beef? The only way that ever happens around here is if I cook two roasts! And now that The Man has had a taste of these hand pies, I may have to cook three.

I originally made these with green pie crust. You know . . . going with the whole green theme. I don’t have a problem eating green baked goods; green doughnuts taste just as good as normal doughnuts, right? But to be honest with you, the green crust didn’t photograph very well.

If you want to do it for fun, just add a few drops of green food color to the buttermilk before you add it to the flour. (I may have gone a little overboard with the coloring.) Hand pies with shiny golden brown crusts are lovely, and can be used for any occasion, so I’ll just let you choose.

I also played with the crust and made shamrock shaped pies. The half circles are easier to make – definitely less time consuming, but the shamrocks are pretty cute. They just have those little corners that you have to pay attention to and get sealed properly. If you’re up for a challenge and you have a large shamrock cookie cutter, give them a whirl!

Corned Beef Hand Pies
Makes approximately 24 hand pies if using 4-5 inch circles.
  • Filling:
  • 2 cups cooked corned beef, finely chopped
  • 1 cup grated cabbage and carrot mixture, finely chopped
  • ¼ cup thinly sliced green onions
  • 2 teaspoons mustard, yellow or Dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon flour
  • ¼ teaspoon sugar
  • ¼ teaspoon garlic powder
  • 2 eggs (1 egg is used for egg wash)
  • Pastry:
  • 4 cups flour
  • 2 teaspoons salt
  • 1 cup cold butter
  • 1 cup cold shortening
  • ½ cup buttermilk (you may use regular milk)
  • 2 tablespoons vodka (or vinegar, if you prefer)
  1. In medium bowl, combine corned beef, cabbage and carrot mixture, and green onions.
  2. In a small bowl, whisk together the mustard, vinegar, flour, sugar, garlic powder, and 1 egg. Pour into the meat and vegetable mixture and stir well. Cover and refrigerate until needed.
  3. In a large bowl, combine the flour and salt. Add butter and shortening and, using a pastry blender, blend together until small lumps no larger than peas remain.
  4. In a cup or small bowl, combine the buttermilk and vodka (or vinegar). Pour all at once into the dry ingredients and toss with a fork (or your fingers) until combined. Mixture should form a ball when you press it together with your hands. Divide into 3 disks. Cover with plastic wrap and refrigerate 15 minutes.
  5. Heat oven to 375 F.
  6. Whisk together the remaining egg and 1 tablespoon water in a cup to make an egg wash. Set aside.
  7. On a floured surface, or between two pieces of lightly floured parchment, roll once piece of dough out at a time to about ⅛-inch thickness. If using parchment, you may need to lift the paper and sprinkle dough with flour to keep it from sticking and to keep parchment from wrinkling.
  8. Using a 4-inch round cutter or large shamrock cookie cutter, cut as many pieces as possible. Cover scraps and put aside to re-roll all at once at the end. If you have a small roller, the shapes can be rolled gently to make them a little larger and thinner. 5 inches is perfect.
  9. Brush one piece lightly with egg wash. Add approximately 1 heaping tablespoon of filling. For half circles, fold the circle over. For shamrocks, cover with another shamrock shape. Press firmly around the edge of the hand pie, then use a small fork and go around it again to seal.
  10. Poke a few small holes in the top of each pie and brush lightly with egg wash. Place on parchment covered baking sheets.
  11. Bake for about 20 minutes, or until the bottoms turn golden brown. Serve warm.


Finely chop the cooked corned beef.

Stir all of this goodness together! I hate to say this, but you could roll out biscuits from and can, fill them with this, and they would STILL taste amazing!

Add sauce to meat mixture.

For crust, blend the fats and flour together, then toss with liquids.

Flatten the dough into 3 disks.

Cut out large circles (about 4-5 inches) and brush with egg wash

Add a rounded tablespoon of filling

Press edges firmly.

Seal with a fork and bake!

 So…the obligatory green pastry has been posted. Now I need to play around with something sweet. I’ll be back soon,


Game Day Glazed Meatloaf

Game Day Glazed Meatloaf from The Rowdy BakerThis beautiful glazed football really is a meatloaf; just not the kind you’re used to.

Instead of using beef, I combined ground ham and pork and held it together with ground oatmeal instead of bread crumbs, for a scrumptious, gluten-free entree.

You won’t be tossing this pigskin around – you’ll be dipping chunks into glaze or slapping a slice of it on a crusty piece of bread and chowing down!Game Day Glazed Football sandwich

The idea for this meatloaf came from an old Taste of Home recipe for Brown Sugar Glazed Ham Balls, which my family loves. I made a lot of changes, so it’s a loose adaption, but credit definitely has to go to them for the idea!Glazed Game Day Meatloaf The Rowdy Baker

My first attempt was prettier. The football was baby-butt smooth and flawless. But after I took photos and we ate half of it, I realized I’d forgotten to add the cheese “laces”. I also decided that I wanted less filler. I am not a fan of frozen meatballs; they always seem spongy to me. My first meatloaf had excellent flavor, but was kind of spongy…reminiscent of (dare I use this word in my blog?) Spam. I wanted meaty!

So I cut the ground oats and egg in half, and we absolutely loved the second recipe. It had a little bit more flavor, and much better texture, though it wasn’t quite as pretty. Don’t get me wrong – the first meatloaf was very, very tasty – but if I have to choose, I’ll go with substance over beauty any day!

Here’s how smooth the first one was – just in case you LIKE a smoother texture, and/or want it to look perfect:pigskin ready to cut

I ground a pork shoulder roast and a nice butt portion ham for my meatloaf. You don’t have to do this (see TIPS, below), but I wanted to play with my new grinder. ham and pork

No grinder? Find ground pork at the grocery store, and grind the ham in a food processor.

No grinder? Find ground pork at the grocery store, and grind the ham in a food processor.

Serve your meatloaf with dark rye bread or crusty French bread for hearty sandwiches, or just dip chunks of the meat in small bowls of the glaze. Delish!Game Day Glazed Meatloaf, dipped in glaze TRB

I’ve been pouting all week because the Seattle Seahawks didn’t make it to the Superbowl, and in a fit of petulance I almost decided to hold out and wait to post this blog until next year – when they will certainly be going all the way. But I love you guys, and respect your right to root for an obviously inferior the team of your choice. I’ll be a good sport and post the recipe now.


  • If you don’t have a meat grinder, you should be able to buy ground pork (NOT sausage!) at the grocery store. You may even be able to coax a butcher into grinding a ham for you, but if you have a food processor, I recommend you do it yourself. A butcher is not going to take the time to cut all the tough skin off the ham, and you really don’t want that in your meat mixture.
  • When the football is cooked and the meat thermometer is removed, let your meatloaf sit for 10 minutes before adding the cheese, because meat juice will probably bubble out of the hole for a few minutes, so the cheese wouldn’t stick.
  • I use an old coffee grinder for grinding my oatmeal. A food processor or blender will work too. Grind it fairly fine, but not into flour!
  • If you plan to provide glaze for dipping or drizzling, you might want to increase the glaze recipe. You’ll have a good cup of glaze left over, but…it’s so good! (I like a little meat with my glaze.)
  • If your glaze gets too thick, reheat it gently on low. It will turn liquid again.
  • Use good brown sugar – pure cane. It can make the difference between smooth glaze and grainy glaze!


Game Day Glazed Meatloaf
  • 1½ pounds ground pork
  • 1½ pounds ground ham (Easy to do in a food processor!)
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • ½ cup grated onion (or you can chop VERY finely)
  • 3 cloves garlic, minced
  • 1 cup finely ground quick oats (Grind in food processor, blender, or coffee/spice grinder.)
  • GLAZE:
  • 1 cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 tablespoon prepared yellow mustard
  • ¼ cup pure maple syrup
  • ½ teaspoon maple flavoring (like Mapleine) - OPTIONAL
  1. Heat oven to 350 F.
  2. Combine all of the meatloaf ingredients together well. (A stand mixer and dough hook is the easiest way to go.)
  3. Press into a ball and place in a medium size casserole dish. With damp hands, mold into a football shape. Take your time and make it as smooth as possible. This meatloaf is very lean and won't shrink much, so what you see is what you will get!
  4. Insert meat thermometer and place in oven. Bake for 40 minutes.
  5. When the 40 minutes are almost up, make your glaze:
  6. Combine all glaze ingredients in a medium saucepan. Stir well.
  7. Cook over medium-high heat, stirring constantly. Once mixture comes to a boil, reduce to medium and cook for 2 minutes. Remove from heat and add maple flavoring if desired.
  8. Remove meat from oven. Brush generously with glaze.
  9. Return to oven for 20 minutes.
  10. Remove and glaze meat again.
  11. Return to oven for 20 minutes, or until meat thermometer says 165.
  12. Remove from oven. Brush lightly with glaze and place on serving platter.
  13. Allow meatloaf to sit for 10 minutes, then place thin strips of mozzarella cheese on top to look like laces.
  14. Serve with sauce for dipping or drizzling.

Meatloaf ingredients

Meatloaf ingredients

I coarse-grated the onion for a smoother texture.

I coarse-grated the onion for a smoother texture. I used the finer side to grate the garlic too.

Adding ground oats.

Adding ground oats.

Smooth meatloaf with dampened hands.

Smooth meatloaf with dampened hands.

This is the second glazing.

This is the second glazing.

Slice and serve!

Slice and serve!

Whether you’ll be screaming your heart out or just watching the commercials, this succulent meatloaf will be the real winner on Game Day!


Tender Yucateco Pork


Tender Yucateco Pork vertical watermarkedI’m sure we’ve all experienced a moment where a whiff of fragrance transports us back in time . I chased a woman down the mall once to find out what perfume she was wearing, because it was the same scent my preschool teacher wore! Our sense of smell remembers and teases us with quick trips to the past.

When I pondered what to make for a Cinco de Mayo roundup with my blogger friends, a dish my son and I prepared during my recent visit to California was the obvious choice (even though it has nothing at all to do with baking). At the time we couldn’t find achiote paste, so had to make a homemade version in our own freestyle way.  But this time (thanks to Amazon) I have the real stuff, and HOO BABY, does it smell delicious.achiote When I opened the package I was instantly taken back to a family vacation in Cozumel when I was fifteen years old. That was a long, long time ago. There was a hotel/restaurant down the beach where we ate often, and this…THIS is the exact aroma I remember. Heavenly. (Wistful sigh here.) I jazzed up the Xni-pec topping, adding carrots and red cabbage for more crunch. It’s similar to cole slaw, only spicier. A dollop of sour cream on the top cools it down a bit. pork7 Speaking of cooling it down a bit, you know you should always wear gloves when working with peppers, right? I know this too. I do. But right now I’m housesitting at a friend’s place and didn’t have access to disposable gloves – and it was just one little jalapeno pepper, right? From experience I can tell you that if you rub your eye after cutting up a jalapeno pepper, you will need to wash it out thoroughly with milk. ‘Nuff said.

Tender Yucateco Pork
  • 4-5 pound pork shoulder blade roast
  • 2 ounces achiote paste
  • 6 cloves fresh garlic, peeled
  • ½ red onion (save the other half for the Xni-pec)
  • Juice from 1 lime
  • ½ cup orange juice
  • 1 Tablespoon orange zest
  • ½ cup apple cider vinetar
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon pepper
  • 2 teaspoons salt
  • ½ teaspoon oregano
  • 10 whole cloves (or ¼ teaspoon ground)
  • 1 cinnamon stick, broken in half (or ¼ teaspoon ground)
  • 8 whole allspice (or ¼ teaspoon ground)
  • 1 jalapeno pepper, chopped - or more to taste
  • XNI-PEC:
  • 2 cups chopped red cabbage
  • ½ red onion, chopped
  • 1 habanero pepper, chopped finely
  • 1 jalapeno pepper, chopped finely
  • 1 cup grated carrot
  • ¼ cup apple cider vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon allspice
  • ½ teaspoon sugar
  • Juice of 1 lime
  • Chopped cilantro, if desired
  1. Place pork in a large crock pot.
  2. Put in a blender: achiote paste, garlic, onion, lime juice, orange juice, orange zest, vinegar, cumin, chili powder, pepper, salt, and oregano. Blend until smooth. Pour over the meat.
  3. Sprinkle with cloves, cinnamon stick, allspice, and chopped pepper..
  4. Cover and cook on high for one hour. Turn heat to low and cook for 5 hours, or until meat is fall-apart tender, turning the meat over once during the cook time. Remove the pork to a platter or baking dish and shred, using 2 forks. Remove and discard any large pieces of fat or whole spices. Strain the juice from the crock pot to remove whole spices and return the juice and meat to the pot, keeping it on warm until you are ready to serve.
  5. Combine all of the ingredients for the Xni-pec. Allow to sit for 15-20 minutes to allow flavors to blend.
  6. Serve the pork in hot corn tortillas. Top with xni-pec and a little sour cream.

The leftover juices in the crock pot make a wonderful base for a spicy Mexican soup! Trust me – you’ll want to freeze this for later. Just ladle off the fat from the surface, or chill in the refrigerator to make it easy to remove the solidified fat and freeze in an airtight container.

Put goodies in blender.

Put goodies in blender.

Blend until smooth.

Blend until smooth.

Pour over pork in crock pot.

Pour over pork in crock pot.

Sprinkle with peppers and whole spices.

Sprinkle with peppers and whole spices.

Separate meat with forks and strain the sauce.

Shred meat with forks and strain the sauce.

Return meat to sauce. Keep warm until ready to serve

Return meat to sauce. Keep warm until ready to serve

As always, feel free to change this recipe to suit your taste. I’m kind of wimpy when it comes to hot, spicy foods, so I kept the heat down to a reasonably fiery level. You may want to add more peppers to your batch. I’m also thinking of adding a bit of dark chocolate to the crock pot next time for another layer of flavor. Pile the pork on a tortilla, top with Xni-pec and a little sour cream (chopped tomatoes are nice, too) and enjoy! Tender Yucateco Pork watermarked

For five other delicious Cinco de Mayo recipes, please visit these amazing pages:

From Tampa Cake Girl: Margarita Cheesecake

From Hun, What’s For Dinner?: Dessert Chimichangas

From Crumbs in my Mustachio: Easy Taco Salad

From Cooking from a SAHM: Easy Salsa

From Moore or Less Cooking Blog: Chicken Fajitas

Triple Cheese Ham Bake

broads april collage
Once again my five favorite cohorts and I have gotten together to bring you some delicious recipes. This month, we’re digging into our favorite pasta meals. (Yum….pasta!) Here’s a comfort casserole from me, with links to the other dishes at the bottom of the post.

Triple Cheese Ham Bake: the ultimate comfort food!

Triple Cheese Ham Bake: the ultimate comfort food!

Pasta is one of those comfort foods that we Baby Boomers were fed often, especially when times were tough and budgets needed to be stretched. In my family, pasta was usually cooked in the form of spaghetti, tuna casserole, goulash, or macaroni and cheese.

Pasta came in a bag and was boiled until it was almost falling apart. We hadn’t heard of cooking it “al dente”, buying or using fresh pasta, or – heaven forbid – making it ourselves.

This is a basic casserole, perfect for using up leftover ham. You can jazz it up with peas, broccoli, or asparagus tips if you’d like, to make it a complete meal. You could also use leftover chicken instead of ham.

Here’s the beauty of this casserole: you don’t have to boil the pasta! I mentally rate recipes by bowls and pans that will have to be washed. By using this method you will save the effort of washing a large pan and a strainer…a big plus in my book!


Triple Cheese Ham Bake
An easy casserole that's a perfect way to use leftover ham. Serves 8.
  • 1 pound Rotini pasta (uncooked)
  • 2-3 cups cubed ham
  • 1 small can sliced olives (more to taste)
  • ½ cup chopped onions
  • 3 cups shredded cheese (I used cheddar, mozzarella, and three-cheese Italian)
  • 1½ cup milk
  • 1 cup cream
  • 1 cup chicken broth
  • ½ teaspoon garlic salt
  • ¼ teaspoon coarse pepper
  • 2 tablespoons butter
  • 1 cup Panko-style breadcrumbs
  • 1 tablespoon butter, melted
  1. Heat oven to 375 F.
  2. Pour the dry pasta into a large casserole dish. (I used a 13x9x2" rectangular casserole.).
  3. Sprinkle ham over the pasta.
  4. Sprinkle olives and chopped onions over the ham.
  5. Cover with cheese.
  6. Heat milk, cream, chicken broth, garlic salt, pepper, and 2 tablespoons butter in a small pan until butter is melted. Pour over the cheese.
  7. Cover tightly with foil. Place pan on baking sheet and bake for 30 minutes.
  8. Remove foil. Combine Panko and melted butter. Sprinkle over casserole and return to oven for 30 additional minutes.
  9. Allow casserole to sit for 15 minutes before serving.


Cover the dry pasta with ham.

Cover the dry pasta with ham.

Add olives and onions and smother with cheese.

Add olives and onions and smother with cheese.

Pour liquids over the cheese, cover, and bake.

Pour liquids over the cheese, cover, and bake.

Let it sit for 15 minutes and serve!

Let it sit for 15 minutes and serve!

Here are the links for everyone’s pasta recipes. Hope you’ll check them all out!

From Tampa Cake Girl: Greek Pasta Salad

From Hun, What’s For Dinner?: Spring Pasta Salad

From Crumbs in my Mustachio: Caprese Pasta Salad

From Cooking from a SAHM: Ranch Pasta Salad

From Moore or Less Cooking Blog: Mexican Stuffed Pasta Shells.

Corned Beef Pot Pie


March Madness is here! Six of us bloggers are posting our favorite recipes to brighten up a gloomy month. I brought comfort food, but if you scroll down to the bottom (after you’ve read my post of course) you’ll find the links to the rest of the sweet, delicious desserts.11059508_921719024545139_911407867225079426_n


Corned Beef Pie and plate editedWe never, EVER have enough corned beef left after indulging in our St. Patrick’s Day feast. We love to nibble on it, make huge sandwiches, cook corned beef hash, and (provided I was smart and cooked two pieces) we adore Corned Beef Pot Pie. I’m guessing you will too, so hit those sales after St. Patrick’s Day and put a couple of extra packages of corned beef in your freezer!

Logic would tell you that a beef pie needs beef gravy, but corned beef is different – definitely not your traditional beef flavor. So I use chicken broth in my white sauce, which is delicate enough to allow the amazing flavor of the corned beef shine through.

If you have lots of leftover carrots and potatoes from your dinner, you could certainly use those instead of cooking more; they’d add even more flavor. Aim for 4 cups of veggies, and don’t worry about getting even amounts of each.

For this recipe, I’ll assume you only have leftover corned beef. Need a pie crust recipe? Here’s my favorite:

Never Fail Pie Crust
(makes 2 crusts)

1 cup chilled shortening
2 cups flour
1 teaspoon salt
1 tablespoon vodka (or vinegar)
1/4 cup milk

  1. Mix flour and salt in medium bowl. Cut in the shortening until it looks like coarse crumbs.
  2. Mix vodka (or vinegar) into milk. Combine all at once into flour mixture.
  3. This can be rolled into crusts immediately, or flattened into disks and placed between sheets of plastic wrap and chilled first in the refrigerator.

Since I like big, thick top crusts, I usually double the recipe and freeze leftover dough. Just sayin’.

Corned Beef Pot Pie
  • 2 cups carrots, cut into bite-size pieces
  • 2 cups cubed potatoes
  • 2 cups (or whatever you can spare) cooked corn beef, cut into bite-size pieces
  • 1 cup chopped cabbage
  • 2 thin slices onion, chopped finely
  • 1 small can mushrooms (optional)
  • 6 tablespoons butter
  • ½ cup all-purpose flour
  • 1 can (14.5 oz) chicken broth (I use low sodium)
  • ½ cup heavy cream
  • ½ cup milk (more if necessary)
  • ½ teaspoon sugar
  • pepper and garlic salt to taste
  • Pastry for 2 crust pie
  1. Heat oven to 375 F.
  2. In a large pot, boil carrots for 4 minutes
  3. Add potatoes and boil for an additional 5 minutes
  4. Strain carrots and potatoes and put in a large bowl.
  5. Stir in corned beef, cabbage, onions and mushrooms (if using).
  6. In a large pot on medium heat, melt the butter.
  7. Gradually whisk in the flour, and continue to whisk and heat for 2-3 minutes.
  8. Slowly add the chicken broth, and then the cream, whisking continuously.
  9. Add the sugar, pepper, and garlic salt.
  10. Bring to a simmer and gradually add milk until the mixture is thick but pourable.
  11. Turn to low and cook for 5 minutes, stirring often. Mixture may thicken...add more milk as needed.
  12. Pour into bowl with the meat and vegetables, and stir to coat.
  13. Place pie crust into a deep pie pan and fill with the mixture, pressing down firmly.
  14. Place a top crust over the filling. Crimp the edges and cut vents in the crust.
  15. Put the pie on a baking sheet and bake for 1 hour, or until the crust is a rich golden brown.


Adding the cream sauce to the meat and veggies.

Adding the cream sauce to the meat and veggies.

Fill and top with upper crust.

Fill and top with upper crust.

Bake it until it's rich golden brown

Bake it until it’s rich golden brown!


This rich pie will serve six people easily. If you let it sit for twenty to thirty minutes after it comes out of the oven, it will be easier to serve, and won’t burn any tongues. (Ahem.)

After the pie you’ll be ready for dessert, and there are some lovely choices in the links below!

From Tampa Cake Girl: Going Ape Over Banana Pudding Cake

From Hun, What’s For Dinner?: Chocolate Mousse Cake

From Crumbs in my Mustachio: Chocolate Raspberry Roll

From Cooking from a SAHM: Lemon Blueberry Puffs with Lemon Whipped Cream

From Moore or Less Cooking Blog: Fresh Strawberry Yogurt Cake

Mother’s Favorite Dish: Crab Bake Royale

collage for may finalFor the month of May, eight bloggers and I are posting “Mother’s Favorite Dish”. There were a couple of ways this could be interpreted: a dish my mom loved to eat or a dish my mom loved to make. I agonized over this, because I truly couldn’t remember what my mother loved to eat.

I know that she liked raspberries and cream, but that wouldn’t make a very good recipe. She liked anything with butter on it. GOBS of butter. When she was a little girl, visiting a friend of the family with her mother and father, she was asked what she would like to eat. Her answer was: “I’d like some butter with some bread under it.” That was my mom.

She didn’t have a sweet tooth at all (probably the reason I learned to bake for myself) so desserts weren’t an option. I guess as a typically narcissistic child/teenager I just didn’t pay attention to what Mom ate!  And sadly, she’s no longer here to ask.

I would just have to think this one through, because it was important to me that I came up with the right answer. Hmmmmm.

cookbook photo

My mom was a young housewife in the 1950’s, inundated with advertising that created rigid standards for young women. Spotless homes, starched aprons, pearls and heels. If you’re old enough to remember “Leave it to Beaver” you’ll know exactly what I’m talking about. Did we ever see June wearing anything but a dress and pearls?

Giving a party was serious business; a husband’s job could depend on the gracious hostessing abilities of the “little woman.”  These were the years of cocktail parties, hors d’oeuvres, and aspic coated everything. Talk about pressure!

Mom was a very good cook. A very good basic cook. She was a left-brained kind of gal – the one you’d go to if you needed something organized. Efficient, capable, but for the most part not creative. She followed recipes exactly, just like her mother did, so all of her “best” dishes turned out perfectly each time.

She was the queen of roasts and gravies, something I’ve never mastered. And oh, Lord, did she have the whole lime jello thing down pat. Ugh. We entertained often, and company dinners were usually roasts and jello. Pretty predictable.

Crab Bake Royale

But…the one casserole that I remember helping Mom make was a “company casserole”. In other words, it was expensive, and not an everyday treat. I found the recipe recently in one of her old recipe boxes, and am proud to pass it on to you. I agree…it’s not something I’d make often. I figure it cost me about $16 to make this dish – a little pricey for my budget. But it really is good! I am going to give you the recipe exactly as it was written, but I do have some suggestions for improvement:

  1.  Use fresh crab and shrimp. Seriously. If you can’t afford that, make something else! Where we live, there really is no fresh or even frozen crab available. I turned my nose up at snow crab (though later I regretted that), refused to even consider “Krab”, and even checked out canned crab as a last resort, but it was from overseas and I just couldn’t make myself buy it. I grew up in Seattle and the farthest our crab ever traveled was from Alaska.  So I went to the last grocery store in the area and they had refrigerated crab from the Philippines in little tubs. I was desperate and bought it, but was sorry later. The flavor was very fishy. Fresh crab would have made ALL the difference. Go for dungeness if you can get it.
  2. Garlic. I think this would really be good with a little fresh minced garlic. Not necessary, but yummy.
  3. I used the buttered breadcrumbs for the topping, and they were very good, but I’m a big fan of Panko and would probably just use that next time.

Here’s the recipe:

Crab Bake Royale
Prep time:
Cook time:
Total time:
Serves: 6
This is a very rich casserole, so this should be plenty for 6 people. Serve it with a big salad and crusty french rolls!
  • 1 can (7½ oz.) crab meat, or 1 package (6 oz) frozen
  • 1 can (4½ oz.) shrimp
  • 4 sliced hard-cooked eggs
  • ½ cup chopped celery
  • ½ cup sliced ripe olives
  • 2 tablespoons grated onion
  • 1 cup soft bread crumbs
  • 1 cup sour cream
  • ¾ cup mayonnaise
  • ¾ teaspoons salt
  • dash pepper
  • ½ cup buttered crumbs and parsley for garnish
  1. Drain and slice canned crab, reserving whole leg piece for garnish if desired. or, defrost, drain and slice frozen crab.
  2. Drain shrimp.
  3. Combine crab and shrimp with remaining ingredients, except buttered crumbs and parsley.
  4. Place mixture in shallow, buttered, baking dish. Sprinkle buttered crumbs on top. Bake, uncovered, at 350 degrees 25-30 minutes.
  5. Garnish with crab leg and parsley. Makes 6 medium size servings.
  6. Note: don't use too big of a casserole dish because the mixture should be at least 2" deep.)



Getting soft bread crumbs from day-old French bread.

Getting soft bread crumbs from day-old French bread.

Combine and place in casserole. I used a deep pie pan.

Combine and place in casserole. I used a deep pie pan.

I hope you’ll enjoy this casserole from the past. It’s just as rich and hot and appealing as it was in the ’60s!

You can consider yourself lucky, because originally I was going to include her favorite jello salad. It had lime Jello, walnuts, shredded cheddar cheese, and pear halves. Seriously. To this day I can NOT eat canned pears. Slimy, grainy things. Fortunately, I didn’t put the ingredients on my shopping list, because I was positive I wouldn’t forget them. Hah! What would Freud say???

Here are links to the bloggers who have already posted their special dishes, and dates for those yet to come. Please come back and follow along with us!

May 6, Chocolate Raspberry Rugelach from Baking In a Tornado

May 7, Berry Tart from Crumbs in my Mustachio

May 8, Peggy’s Hummingbird Cake from Tampa Cake Girl

May 9, my Crab Bake Royale

May 13, Caramelized Onion, Tomato & Goat Cheese Focaccia from Hun, What’s for Dinner?

May 14, Banana Cream Jelly Roll from An Affair From the Heart

May 15, White Wine and Fontina French Onion Soup from Cooking from a Stay at Home Mom

May 16, Aunt Bee’s Recipes

That’s it for May, but I hope you’ll come back next month when we crack out the Red, White, and Blue!!