Crab and Egg Casserole (Newfoundland)

A cheesy and creamy crab meat casserole recipe with onion and egg. This is perfect served with crusty bread or thick crackers.

Sauce:
¼ cup butter
1 cup water
1 cup all-purpose flour, unbleached
1 cup milk

Crab Meat:
1 (16½ oz) can crab meat
2 eggs, hard-boiled, chopped
1 cup onion, chopped
1 tsp. sea salt

Topping:
2 cups breadcrumbs
2 Tbsp. butter, melted
1 cup cheese, such as Swiss, white cheddar or mozzarella, freshly shredded

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter a 1 qt casserole dish.

In a small bowl, combine breadcrumbs with melted butter.

In a large bowl, make a cream sauce by adding butter, water, flour and milk and mixing well. Add crab meat, eggs, onion and salt.

Pour in casserole dish and top with buttered breadcrumbs and cheese.

Bake for 35 minutes or until topping is brown and sauce is bubbly.