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Crab Casserole

A warm, creamy casserole packed with fresh crab meat and topped with buttery breadcrumbs for a delightful contrast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh crab meat (or canned, carefully drained)
  • 1 cup mayonnaise
  • 1 cup grated cheddar cheese Feel free to substitute with Gruyère or cream cheese.
  • 1 cup crushed Ritz crackers (or breadcrumbs) This will create the crunchy topping.
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 2 tablespoons chopped fresh parsley For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Stir until smooth.
  3. Gently fold in the crab meat, ensuring you don’t break up the lumps too much.
  4. Incorporate the grated cheddar cheese into the crab mixture, blending it evenly.
  5. Pour the crab mixture into a greased casserole dish, spreading it into an even layer.
  6. In a separate bowl, mix the crushed Ritz crackers with a tablespoon of melted butter, then sprinkle it over the crab mixture.
Baking
  1. Place the casserole in the preheated oven and bake for about 30 minutes until it’s bubbly and golden brown on top.
  2. Remove from the oven, let it cool slightly, then garnish with fresh parsley. Serve warm!

Notes

Crab casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20 minutes. For extra crunch, add fresh breadcrumbs while reheating.