This is a great dish for those “no time to cook nights”.  It gets it’s name for a harbor in Buzzard’s Bay, Massachusetts.  I found the original recipe years ago and tried it, but found it tasty, but heavy.  I cut the ingredients down, including the mayo and soup.  I also prefer to use Hellmann’s Light mayo and low fat cream of mushroom soup.  It is definitely a light crunchy crab dish that is so easy to whip up during a busy schedule. 

Sippican Harbor Crab Supreme

 1 lb. crab meat

1 can sliced water chestnuts and drained and roughly chopped

1 C celery chopped

3/4 can of cream of mushroom soup

1 C mayonnaise

2 T sherry

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. paprika

1 C breadcrumbs

2 T butter

Mix crabmeat, water chestnuts, celery, soup, mayo, sherry, and spices in a large bowl.  Spread in a baking dish coated with cooking spray.

Melt the butter in a saucepan and add the crumbs.  Toss until crumbs are well coated with butter.  Spread on top of casserole.  Bake at 350* for 35 minutes.