Recipes // Breakfast // Charleston Meeting Street Crab

Charleston Meeting Street Crab


By Rick Browne

Serves 4


  • 1 pound lump crabmeat, picked over for shell
  • 3 tablespoons dry sherry

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon freshly ground black pepper
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup heavy cream


  1. Preheat the oven to 350°F. Butter a 6-cup casserole dish.
  2. Place the crabmeat in the prepared dish and stir in the sherry. Season with the salt and pepper. Top evenly with the shredded cheese. Set aside.
  3. In a small saucepan, cook the cream over medium heat until reduced to 2⁄3 cup. Add the reduced cream to the casserole.
  4. Bake until bubbly and lightly browned, 10 to 15 minutes. Remove from the oven, let cool slightly, and serve.
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