Crab Meat Casserole
Indulge in the creamy, savory perfection of this Crab Meat Casserole, a seafood lover's dream featuring succulent lump crab meat enveloped in a rich, cheesy sauce and crowned with a golden, buttery breadcrumb topping. This crowd-pleasing dish combines the sweetness of fresh vegetables—onion, celery, and red bell pepper—with the luxurious flavors of sharp cheddar, Parmesan, and a velvety milk and cream base. Perfectly seasoned with paprika and fresh parsley, this baked casserole achieves the ultimate balance of comfort and elegance. Ready in under an hour, it’s an ideal choice for weeknight dinners or special occasions. Pair this easy crab casserole with a crisp green salad or garlic bread for a meal that will impress and delight.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 4 tablespoons butter
- 1 medium onion
- 2 celery stalks
- 1 small red bell pepper
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons parsley, chopped
- 0.5 cups panko breadcrumbs
- 0.25 cups parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a medium skillet, melt the butter over medium heat. Add the finely chopped onion, celery, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
Sprinkle the flour over the sautéed vegetables and stir well for 1-2 minutes to cook off the raw flour taste.
Slowly add the milk and heavy cream to the skillet, whisking constantly to form a smooth sauce. Continue stirring until the mixture thickens, about 3-4 minutes.
Remove the skillet from heat and stir in the shredded cheddar cheese, salt, black pepper, and paprika. Mix until the cheese has fully melted and the sauce is creamy.
Fold the lump crab meat and chopped parsley into the cheese sauce, being careful not to break up the crab too much.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 5851 mg | 254% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 32.3 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1917 mg | 147% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3100 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
