Crab Casserole

Name: Crab Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. backfin crab meat; 3 or 4 hard-boiled eggs, minced; 2 Tbsp. butter; 2 Tbsp. flour; 2 c. scalded milk; 1/4 c. green pepper, minced; 1/4 Tbsp. dry mustard; 1/4 tsp. nutmeg; dash of Worcestershire sauce; 4 slices white American cheese; bread crumbs

Eats Now Editorial Team · Seafood

Jump to Recipe

Crab Casserole – a delicious recipe with backfin crab meat, eggs, butter, flour, milk, green pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. backfin crab meat
3 or 4 hard-boiled eggs, minced
2 Tbsp. butter
2 Tbsp. flour
2 c. scalded milk
1/4 c. green pepper, minced
1/4 Tbsp. dry mustard
1/4 tsp. nutmeg
dash of Worcestershire sauce
4 slices white American cheese
bread crumbs

1
Preheat oven to 400u00b0.
2
Saute until tender the green pepper in 1/2 cup of milk and scald the rest of milk.
3
Melt butter; add flour and scalded milk, then add green pepper and remaining milk. Add mustard, nutmeg, Worcestershire sauce, salt and pepper; add cream sauce to crab and egg mixture.
4
Sprinkle bread crumbs and grated white American cheese.
5
Bake at 400u00b0 for 15 to 20 minutes. Serves 6.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

How did you like this recipe?

Thank you for your rating!

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: 1 lb. backfin crab meat, 3 or 4 hard-boiled eggs, minced, 2 Tbsp. butter, 2 Tbsp. flour, 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
Category
Seafood

Eats Now Editorial Team

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

Related Recipes

Brad's cheese fried fish
Salmon with Greens and Shiitake Mushrooms
Green Papaya Salad with Spicy Grilled Shrimp
Gravlax Sashimi

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy