Crabmeat Casserole

Name: Crabmeat Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1/3 c. flour; 1/3 c. water; 1 c. evaporated milk; 1 lb. crabmeat; 1 c. chopped celery; 1/4 c. chopped green onions; 1/4 c. chopped pimentos; 2 hard-cooked eggs; 1 tsp. salt; 1/4 c. slivered almonds; 1/2 c. shredded sharp Cheddar cheese; buttered bread crumbs

Eats Now Editorial Team · 512 kcal · Seafood

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Crabmeat Casserole – a delicious recipe with butter, flour, water, milk, crabmeat, celery. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 c. butter
1/3 c. flour
1/3 c. water
1 c. evaporated milk
1 lb. crabmeat
1 c. chopped celery
1/4 c. chopped green onions
1/4 c. chopped pimentos
2 hard-cooked eggs
1 tsp. salt
1/4 c. slivered almonds
1/2 c. shredded sharp Cheddar cheese
buttered bread crumbs

1
Butter well a 1-quart casserole dish.
2
Preheat oven to 350u00b0. Melt butter in saucepan; blend in flour and mix well.
3
Stir in water and then milk.
4
Cook, stirring constantly until white sauce thickens.
5
Flake crabmeat.
6
Add crabmeat, celery, onion, pimento, eggs and salt to sauce, then add almonds.
7
Pour into casserole dish and top with cheese and bread crumbs.
8
Bake at 350u00b0 for 30 to 35 minutes.

512

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 13 ingredients. The key ingredients include: 1/4 c. butter, 1/3 c. flour, 1/3 c. water, 1 c. evaporated milk, and more.

Yes, Crabmeat 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
512 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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