My hairdresser (don’t call her beautician), Pam, styles hair at Ginger & Company Beauty Salon located at 220 E. Roundbunch, Bridge City. A recent Wednesday, Mac and I were there for Pam to give us hair cuts. When it came to my turn, as so often happens, Pam and my conversation turned to cooking and recipes. She told me about this crab casserole Ginger (the salon owner) had made for visiting company; she brought Pam a portion to try. Pam was bragging how great it was and offered (with Ginger’s permission) to share the recipe with me which I quickly and gladly accepted.  I made the casserole that Friday. I was amazed about how spectacular it was. It is the best crab casserole I have ever eaten. After Mac’s and my dinner that day, there was over a half casserole left. That evening, I shared it with, my friends that gather every Friday to play the game “Mexican Train.” Everyone there agreed that this recipe is a KEEPER.
If you like fresh, succulent crab meat, may I suggest you purchase it from Kim Pellact, who also works at Ginger & Company as a nail technician. This is the best crab meat I have ever purchased, bar none. When I put it in my strainer to wash it, I found NO pieces of crab shell….NONE!!!  If interested in buying some excellent crab meat, you can call Ginger & Company’s Salon at 735-4220 and ask for Kim.
The recipe calls for two pounds of crab meat so I used one pound of lump crab meat and one of shredded. The recipe also calls for two packs of Club Crackers.  I used what was available in my pantry…one pack of Ritz Roasted Vegetable Crackers and one pack of Ritz New Whole Wheat Simply Socials.
Ginger told me she doesn’t use recipes and just made the recipe up as she went.  YOU DID GOOD GINGER!!!  The flavor of this casserole is terrific.  Appreciate Ginger and Pam allowing me to share this recipe with the Record.

• 2 lbs. crab meat (I used 1 lb. of lump & 1 lb. of shredded)
• 2 pack Club Crackers, crumbled (I used 1 pack Ritz Roasted Vegetable & 1 pack Ritz Whole Wheat Socials)
• 1 bunch green onions, chopped (I used two green onions or just until it looks like enough.  I didn’t want the onions over-powering the taste)
• 1⁄2 stalk celery, chopped (I used about 2 sticks or until it looked like it was enough)
• 1⁄2 bell pepper, chopped
• 2 jalapenos, seeded and chopped (the jalapenos I purchased were very hot so I just used 1⁄2 jalapeno)
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1⁄2 stick butter, melted

Preheat oven to 400o.  Mix above ingredients and place in a 9 x 10 inch greased casserole dish.  Bake approximately 45 minutes or until brown on top.  I don’t think I had to bake it that long. Just watch it until light brown on top.  An experienced cook will know.


 MAC’S UPDATE: Since Mac is not driving anymore, he sold his truck. And although he can ride his mower to cut the grass, we have hired Doug’s Lawncare to trim and edge in the yard at least once a month. Mac was seen by the cardiologist, Dr. Roa, last week.  Since Mac had the TIA in February, Dr. Roa was concerned that could be a warning of a possible future major stroke. He thought it was wise to schedule Mac for Myoview Stress & Echo tests and Doppler of his Carotids.  I request your prayers for good reports.