Crab Savannah
Dive into coastal decadence with this luxurious Crab Savannah recipe, a creamy, cheesy baked delight that’s bursting with fresh lump crab meat and bold, savory flavors. This elegant dish combines a velvety cheese sauce made from sharp white cheddar, aromatic dry mustard, and a hint of cayenne for a subtle kick. Topped with golden panko breadcrumbs and kissed with a sprinkle of paprika, it’s baked to perfection for a satisfying contrast of creamy and crunchy textures. Perfect for entertaining or a special dinner, this easy-to-make casserole is a crowd-pleaser, garnished with fresh parsley and served alongside bright lemon wedges for a burst of freshness. Whether you’re a seafood lover or looking to impress with an upscale dish, Crab Savannah is the ultimate comfort food with a coastal twist.
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Recipe Information
Ingredients
- 1 pound fresh lump crab meat
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp white cheddar cheese, shredded
- 1 teaspoon dry mustard powder
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 0.25 teaspoons paprika
- 1 tablespoon fresh parsley, chopped
- 4 pieces lemon wedges (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a casserole dish or shallow baking dish and set aside.
In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux. Do not let it brown.
Slowly pour in the milk while whisking to ensure there are no lumps. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese, dry mustard powder, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Gently fold in the lump crab meat, being careful not to break it apart too much.
Transfer the crab mixture to the prepared casserole dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs with the paprika. Sprinkle this mixture evenly over the top of the crab dish.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the dish is bubbling around the edges.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 22.6 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1632 mg | 126% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2491 mg | 53% | |
*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.
