Sally'S Deviled Crab Casserole

Name: Sally'S Deviled Crab Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. fresh or frozen crabmeat; 4 eggs; 1/2 cup mayonnaise; 1 teaspoon dry dijon mustard; 1/4 cup Worcestershire sauce; 1 teaspoon Tabasco; 2 stick margarine; 2 stacks ritz cracker crumbs; cayenne pepper to taste; 4 sticks of celery, chopped fine; 1 large bell pepper, chopped; paprika

Eats Now Editorial Team · 385 kcal · Seafood

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Sally'S Deviled Crab Casserole – a delicious recipe with frozen crabmeat, eggs, mayonnaise, mustard, Worcestershire sauce, Tabasco. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lbs. fresh or frozen crabmeat
4 eggs
1/2 cup mayonnaise
1 teaspoon dry dijon mustard
1/4 cup Worcestershire sauce
1 teaspoon Tabasco
2 stick margarine
2 stacks ritz cracker crumbs
cayenne pepper to taste
4 sticks of celery, chopped fine
1 large bell pepper, chopped
paprika

1
Saut chopped celery, bell pepper and onion in two sticks of margarine until brown.
2
Combine with other ingredients in bowl and mix well.
3
Place in crab shells or casserole dish, sprinkle with paprika.
4
Bake at 350 degrees for about 30 minutes or until golden brown.

385

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 12 ingredients. The key ingredients include: 2 lbs. fresh or frozen crabmeat, 4 eggs, 1/2 cup mayonnaise, 1 teaspoon dry dijon mustard, and more.

Yes, Sally'S Deviled 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
385 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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