1 large egg
2 1/2 Tbsp mayonnaise (I like Hellman's Real)
1 1/2 tsp Dijon mustard (I like Maille brand)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 cup finely diced celery (you'll need one stalk)
2 Tbsp finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice, to taste
Salt and freshly ground black pepper, to taste
Grease a 9 x 13 inch casserole pan - I used left over bacon grease for added flavor, pan spray would be okay too (just maybe not as tasty ;))
Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan.
Cook covered for about 10 minutes. Stir occasionally.
In a medium bowl mix the chicken chunks, garlic powder, sour cream and ricotta cheese together. Mix till blended.
After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.
Add 1/4 c of the shredded mozzarella cheese to the mix. Stir.
Transfer your mix to the greased pan and spread evenly.
Add the remaining mozzarella cheese to the top and pop that baby in the oven!
Bake at 350 degrees for 50 - 60 minutes.
Once the top layer of cheese is browned a bit it should be done.
If you like your broccoli on the softer side bake until the florets are to your liking.