Description
This creamy and comforting crab casserole is packed with sweet crab meat, savory cheese, and a rich, flavorful sauce. It’s a classic seafood dish that’s easy to make and perfect for weeknight dinners, holidays, or potlucks. Serve it with a crisp green salad or warm crusty bread for a complete meal.
Ingredients
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1 lb lump crab meat (picked over for shells)
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1 cup sour cream
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1 cup mayonnaise
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1 cup shredded sharp cheddar cheese
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1/2 cup diced celery
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1/4 cup chopped green onions
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1 tbsp lemon juice
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1 tsp Worcestershire sauce
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1/2 tsp Old Bay seasoning (or to taste)
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1/4 tsp garlic powder
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Salt and black pepper, to taste
Optional Topping:
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1/2 cup breadcrumbs
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2 tbsp melted butter
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
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Mix the filling: In a large bowl, combine sour cream, mayonnaise, cheddar cheese, celery, green onions, lemon juice, Worcestershire sauce, Old Bay, garlic powder, salt, and pepper.
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Add the crab: Gently fold in the crab meat, being careful not to break it up too much.
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Assemble: Spoon the mixture into the prepared baking dish.
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Optional topping: Mix breadcrumbs with melted butter and sprinkle over the top for a crispy finish.
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Bake: Bake uncovered for 30–35 minutes, or until the casserole is hot, bubbly, and golden on top.
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Cool slightly before serving.
Notes
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For a lighter version, substitute Greek yogurt for sour cream.
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Imitation crab can be used if real crab isn’t available.
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Add a pinch of cayenne or diced jalapeño for a spicy kick.
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Great paired with roasted vegetables, garlic bread, or over rice or pasta.