Crab Casserole

Name: Crab Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. celery, chopped; 2/3 c. onion, chopped; 2/3 c. bell pepper, chopped; 1/2 stick margarine; 2 Tbsp. Worcestershire; few drops red hot; 1 lb. crab meat; 2 eggs; 1 large can milk; 48 crackers; 1/2 stick margarine

Eats Now Editorial Team · 127 kcal · Seafood

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Crab Casserole – a delicious recipe with celery, onion, bell pepper, margarine, Worcestershire, drops red. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2/3 c. celery, chopped
2/3 c. onion, chopped
2/3 c. bell pepper, chopped
1/2 stick margarine
2 Tbsp. Worcestershire
few drops red hot
1 lb. crab meat
2 eggs
1 large can milk
48 crackers
1/2 stick margarine

1
Saute celery, onion and bell pepper in 1/2 stick margarine. Crumble 24 crackers plus 2 eggs into 1 pound crab meat.
2
Add 1 large can evaporated milk, Worcestershire sauce and red hot.
3
Put all in casserole dish with the vegetables mixed in and top with 24 crumbled crackers in 1/2 stick margarine.
4
Bake for 25 minutes at 325u00b0.

127

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2/3 c. celery, chopped, 2/3 c. onion, chopped, 2/3 c. bell pepper, chopped, 1/2 stick margarine, 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.

Quick Info

Servings
4 servings
Calories
127 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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