Crab Casserole

WANT TO SAVE THIS RECIPE?

Bubbling, creamy, and crowned with a golden crust, Crab Casserole is the epitome of coastal comfort food. This dish brings together the delicate sweetness of crab meat with the richness of cheese and a lightly seasoned béchamel sauce. Baked until perfectly golden and garnished with fresh herbs, it’s a feast for the senses and a showstopper on any dinner table.

Ideal for both intimate dinners and larger gatherings, this casserole’s warmth and decadence are sure to draw everyone in. Whether served as a main dish or a luxurious side, the creamy interior and crispy topping make it unforgettable. It’s indulgent, deeply flavorful, and delightfully easy to make.

---

Ingredients for this Crab Casserole

• 1 lb lump crab meat (picked over for shells)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 cup green onions or chives, chopped
• 1/2 cup breadcrumbs (for topping)
• 2 tbsp butter, melted (for mixing with breadcrumbs)

---

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with butter or non-stick spray. This ensures easy cleanup and prevents sticking.

---

Step 2: Sauté Aromatics

In a small skillet over medium heat, melt a bit of butter and sauté the chopped onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. Set aside to cool slightly.

---

Step 3: Mix the Cream Base

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, and black pepper. Stir until everything is well-blended and smooth.

---

Step 4: Fold in the Good Stuff

Add the sautéed onions and garlic to the mixture, followed by the shredded cheddar and grated Parmesan. Gently fold in the lump crab meat and half of the chopped green onions or chives, taking care not to break up the crab too much.

---

Step 5: Assemble the Casserole

Spoon the crab mixture into the prepared baking dish, smoothing the top with a spatula. In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle evenly over the casserole.

---

Step 6: Bake to Perfection

Bake uncovered in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown. For extra crispiness, broil for an additional 2–3 minutes at the end—just keep a close eye to avoid burning.

---

Step 7: Garnish and Serve

Remove from oven and let it cool slightly. Garnish with the remaining green onions or chives before serving. This dish is best enjoyed warm and fresh from the oven.

---

Storage Instructions

To keep your Crab Casserole fresh and flavorful:

• Refrigeration: Allow the casserole to cool completely before covering tightly with foil or transferring to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the casserole before baking. Wrap the unbaked dish tightly in plastic wrap and then foil. It will keep well for up to 2 months. When ready to use, thaw overnight in the refrigerator and bake as directed.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent the top from over-browning. Individual portions can be reheated in the microwave for 1–2 minutes.

---

Estimated Nutrition (Per Serving — based on 6 servings)

• Calories: ~410 kcal
• Protein: 23g
• Fat: 33g
• Saturated Fat: 15g
• Carbohydrates: 9g
• Fiber: 0.5g
• Sugar: 2g
• Cholesterol: 110mg
• Sodium: 740mg

Nutritional values are approximate and may vary based on specific ingredients used.

---

Frequently Asked Questions

1. Can I use imitation crab instead of real crab?

Yes, although the flavor won’t be as rich or sweet. Imitation crab is more budget-friendly and still works well in this recipe.

2. What’s the best type of crab meat to use?

Lump crab meat is ideal for its delicate texture and flavor. Backfin or claw meat can be used for a stronger seafood taste.

3. Can I make this casserole ahead of time?

Absolutely! Prepare the casserole up to the baking step and refrigerate for up to 24 hours. Bake just before serving.

4. Is it gluten-free?

To make it gluten-free, use gluten-free breadcrumbs and check that all condiments (like Worcestershire sauce) are gluten-free.

5. What side dishes go well with crab casserole?

A crisp green salad, roasted asparagus, or buttered corn are excellent complements. It also pairs well with crusty bread.

6. Can I add vegetables to the casserole?

Yes, finely chopped bell peppers, celery, or spinach can be added for extra texture and nutrition.

7. How do I know when it’s fully cooked?

The casserole should be bubbling around the edges and the top golden brown. An internal temperature of 165°F (74°C) confirms it’s heated through.

8. What cheeses work best in this dish?

Sharp cheddar and Parmesan add great depth. You can also use Gruyère, mozzarella, or a touch of cream cheese for added richness.

---

Print