Crab Casserole – Creamy, Cheesy, and Comforting
There’s something irresistible about a bubbling seafood casserole coming straight out of the oven. The aroma of melted cheese, tender crab, and buttery breadcrumbs mingling together feels like home and elegance all in one dish. This Crab Casserole brings all the comfort of a cozy dinner with the luxury of fresh crab. It’s the kind of recipe that instantly transports you to a seaside town—warm breeze, salty air, and a kitchen filled with the laughter of family gathered around the table.
This creamy, cheesy crab casserole combines sweet crabmeat with rich cream cheese, tangy mayonnaise, and a touch of lemon for brightness. Topped with buttery breadcrumbs and baked until golden, it’s a crowd-pleaser that’s easy enough for weeknights but fancy enough for company. Whether you’re hosting a seafood feast or simply craving something decadent, this recipe delivers pure coastal comfort in every bite.
Ingredients:
- 1 pound lump crab meat, shells removed
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Preheat the oven. Set your oven to 350°F (175°C). Lightly grease a medium casserole dish.
- Mix the base. In a large mixing bowl, combine the cream cheese and mayonnaise until smooth. Stir in cheddar and Parmesan cheeses.
- Add flavor and seasoning. Mix in onion, lemon juice, Worcestershire sauce, Old Bay, garlic powder, cayenne (if using), salt, and pepper. Blend until creamy and evenly seasoned.
- Fold in the crab meat. Gently stir in the crab meat, being careful not to break up the lumps too much.
- Prepare the topping. In a small bowl, mix panko breadcrumbs with melted butter until evenly coated.
- Assemble the casserole. Spoon the crab mixture into the prepared baking dish and spread evenly. Sprinkle the buttery breadcrumbs over the top.
- Bake to perfection. Place in the oven and bake for 25–30 minutes, or until the top is golden and the casserole is bubbling around the edges.
- Garnish and serve. Remove from the oven, let cool for a few minutes, and garnish with fresh parsley. Serve warm with lemon wedges or crusty bread.
Tips & Tricks:
- Use fresh crab if you can. The sweetness and texture of fresh lump crabmeat make a noticeable difference.
- Don’t overmix the crab. Keep some larger pieces intact for that luxurious texture.
- Add a little heat. If you like spice, a pinch of cayenne or a few drops of hot sauce add a perfect balance to the creamy richness.
- Make it ahead. You can assemble the casserole a day in advance, refrigerate it, and bake when ready.
Crab Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a medium casserole dish.
- In a large bowl, mix cream cheese, mayonnaise, cheddar, and Parmesan until smooth.
- Add onion, lemon juice, Worcestershire sauce, Old Bay, garlic powder, cayenne, salt, and pepper.
- Gently fold in crab meat, keeping large pieces intact.
- Combine breadcrumbs with melted butter and sprinkle over the casserole.
- Bake for 25–30 minutes until golden and bubbly. Garnish with parsley and serve warm.
Notes
Variations:
- Crab and Shrimp Bake: Add ½ pound of cooked shrimp for a mixed seafood casserole.
- Keto-Friendly Version: Replace the breadcrumbs with crushed pork rinds or omit them entirely.
- Vegetable Mix-In: Stir in diced red bell pepper or chopped spinach for color and nutrition.
- Extra Cheesy: Mix in mozzarella or pepper jack for a gooey, melty twist.
Serving Suggestions:
Serve Crab Casserole hot, straight from the oven, with crusty French bread or garlic toast to scoop up every creamy bite. It pairs beautifully with a fresh green salad, roasted asparagus, or buttery corn on the cob. For a dinner party, present it in small ramekins for individual servings—it feels elegant yet homey.
Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 300°F (150°C) until warmed through. Avoid microwaving for long periods, as it can cause the cheese to separate. While freezing is possible, it’s best enjoyed fresh for the creamiest texture.
FAQ:
Can I use imitation crab?
Yes, you can use imitation crab for a more budget-friendly version, though the flavor will be milder.
What type of crab works best?
Lump crabmeat or backfin crabmeat offers the best balance of flavor and texture for casseroles.
Can I prepare it ahead?
Yes, assemble it a day ahead, cover, and refrigerate. Bake when ready to serve.
Can I make it spicy?
Definitely! Add diced jalapeños or extra cayenne to suit your taste.
History / Fun Facts:
Crab casseroles became popular in mid-20th-century coastal America when home cooks wanted to combine the convenience of casseroles with the luxury of fresh seafood. In the Chesapeake Bay region and along the Carolinas, crab became the star ingredient in countless family recipes. Traditionally served during gatherings or holidays, these casseroles showcased local crab and creamy, comforting ingredients.
Over time, variations spread across the South, each region adding its twist—from Cajun spice in Louisiana to extra cheese in Maryland. Today, crab casserole remains a nostalgic favorite—a dish that bridges the comfort of home cooking with the taste of the sea.
