Mrs Tawes Crab Casserole
Mrs. Tawes Crab Casserole is the ultimate comfort food recipe that showcases the sweet, delicate flavor of lump crab meat in a creamy, cheesy sauce. Perfectly seasoned with dry mustard, Worcestershire sauce, and a hint of fresh lemon juice, this dish offers a harmonious balance of richness and brightness. A golden breadcrumb and paprika topping adds crunch and visual appeal, making it a show-stopping centerpiece for family dinners or special occasions. With just 20 minutes of prep time and simple instructions, this luxurious casserole is easy enough for weeknights but elegant enough to impress guests. Enjoy the perfect blend of coastal charm and culinary comfort with this decadent crab casserole recipe!
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 teaspoons dry mustard powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons parsley, chopped
- 0.5 cup dry breadcrumbs
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 as needed for greasing cooking spray or butter
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch casserole dish with cooking spray or butter.
Pick through the lump crab meat to remove any shells, being careful to keep the crab chunks intact. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until soft and translucent, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook the mixture for an additional 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, stirring continuously to make a smooth sauce. Cook over medium heat until the mixture begins to thicken, about 5 minutes.
Stir in the cheddar cheese, dry mustard powder, Worcestershire sauce, lemon juice, salt, and black pepper until the cheese is fully melted and the sauce is creamy.
Gently fold in the crab meat and parsley, being careful not to break up the crab chunks too much.
Pour the mixture into the prepared casserole dish and spread evenly.
In a small bowl, combine the breadcrumbs and paprika. Sprinkle this 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 breadcrumb topping is golden brown.
Allow the casserole to cool for 5 minutes before serving. Garnish with additional parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 483 mg | 10% | |
*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.
