Crab Casserole Recipe

Name: Crab Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb backfin crab meat; 12 lb lump crabmeat; 1 ½ cups mayonnaise; 1 egg, beaten; 1 tablespoon mustard; 1 teaspoon white pepper; ½ teaspoon celery salt; 2 tablespoons Old Bay Seasoning; 1 teaspoon Tabasco sauce; ½ teaspoon Worcestershire sauce; 1 cup saltine crumbs; 1 cup breadcrumbs

Servings: persons

12 lb backfin crab meat
12 lb lump crabmeat
1 ½ cups mayonnaise
1 egg, beaten
1 tablespoon mustard
1 teaspoon white pepper
½ teaspoon celery salt
2 tablespoons Old Bay Seasoning
1 teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
1 cup saltine crumbs
1 cup breadcrumbs

1
Combine mayo, mustard, pepper, Old Bay, celery salt, Tabasco and Worcestershire in small bowl, mix well.
2
Beat in egg until thoroughly combined.
3
Mix in 1 cup saltine crumbs.
4
Gently fold in back fin, then lump crab meat.
5
Pour mixture into buttered casserole.
6
Melt butter and combine with bread crumbs, sprinkle over top.
7
Bake at 350 for 45-50 minutes or until browned on top.
8
* If casserole is bubbly hot, at 40 minutes turn on broiler for last 5 minutes to achieve desired browning.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb backfin crab meat, 12 lb lump crabmeat, 1 ½ cups mayonnaise, 1 egg, beaten, and more.

Yes, Crab Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Casserole

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