Puffy Baked Crab Recipe

Name: Puffy Baked Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 1/2 ounce) can crabmeat, drain and reserve liquid; 2 (4 ounce) cod fish fillets; ½ cup light cream; 1 cup mayonnaise; 1 hard-boiled egg, chopped; 2 eggs, beaten; salt and pepper; ⅓ cup sweet onion, chopped; ⅓ cup celery, chopped (leaves as well); 1 ½ teaspoons Old Bay Seasoning; 12-¾ cup blanched almond, sliced (divided); ½ cup saltine crumbs; ¼ cup butter, melted; 1 ½ teaspoons dried parsley

Servings: persons

1 (6 1/2 ounce) can crabmeat, drain and reserve liquid
2 (4 ounce) cod fish fillets
½ cup light cream
1 cup mayonnaise
1 hard-boiled egg, chopped
2 eggs, beaten
salt and pepper
⅓ cup sweet onion, chopped
⅓ cup celery, chopped (leaves as well)
1 ½ teaspoons Old Bay Seasoning
12-¾ cup blanched almond, sliced (divided)
½ cup saltine crumbs
¼ cup butter, melted
1 ½ teaspoons dried parsley

1
Poach cod fillets in reserve crab liquid for about 10 minutes.
2
Drain.
3
In small mixing bowl, combine crab and cod; break into chunks or flake.
4
In larger mixing bowl, combine onion, celery, mayo, cream, half of almonds.
5
Blend well.
6
Fold in crab mixture and chopped eggs and beaten eggs.
7
Pour into prepared casserole dish and sprinkle with cracker crumbs, remaining almonds, parsley; and drizzle with melted butter.
8
Bake in 350 degrees F.; oven for about 30 minutes or until puffed and toothpick inserted in center comes out clean.
9
Let set for 10 minutes before serving.
10
Can be baked in individual ramekins.

2468

kcal

Calories

225

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (6 1/2 ounce) can crabmeat, drain and reserve liquid, 2 (4 ounce) cod fish fillets, ½ cup light cream, 1 cup mayonnaise, and more.

Yes, Puffy Baked Crab 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.

That's it — enjoy your meal!

Puffy Baked Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions