Crab Casserole

At a time when comfort food meets small luxuries, this Crab Casserole is the kind of dish that fills the kitchen with a warm, briny aroma and invites everyone to the table. Imagine a bubbling, golden-top casserole—moist, flaky crab meat folded into a creamy, savory mix, with a crisp breadcrumb-cheese crust that yields a bright, satisfying crunch. Each spoonful offers tender strands of crab, a whisper of mushroom and garlic, and the silky richness of sour cream and cheddar. It’s both indulgent and homey, the kind of recipe that sparks smiles and slows time.

Whether you’re feeding a small family on a weeknight, bringing a dish to a potluck, or serving up something special for a cozy weekend brunch, this crab casserole answers the call. It’s quick enough for a midweek treat, elegant enough for guests, and nostalgic enough to become a favorite. Serve it during cool weather to comfort cold hands, or add it to a holiday spread where rich, shareable dishes shine.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 6 (about 1 cup per person)
• Difficulty Level: Easy

Nutrition Highlights

The following nutrition information is an estimate per serving (recipe yields ~6 servings) and was compiled using USDA FoodData Central entries and typical product nutrition labels. Individual products (especially soups, cheeses, and breadcrumbs) vary, so adjust for the exact brands you use.

Estimated nutrition per serving:

• Calories: ~410 kcal
• Protein: ~25 g
• Carbohydrates: ~23 g
• Fat: ~23 g
• Saturated fat: ~10 g
• Fiber: ~1–2 g
• Sodium: variable (typically 500–800 mg per serving, depending on canned soup and added salt)

Notes:

• Crab is a lean, high-protein seafood that contributes the bulk of protein here; cheese, sour cream, and butter add richness and most of the fat and calories.
• If you need a lower-sodium version, use low-sodium or homemade cream of mushroom soup and reduced-sodium breadcrumbs and cheese.
• These numbers are estimates; consult packaging labels for exact values or use a nutrition calculator with your specific brands for precision.

Why You’ll Love It

This casserole balances indulgence and approachability. The aroma—sea-salty crab mingling with browned buttered crumbs and melted cheddar—creates instant anticipation. Texturally, it pairs delicate, flaky crab with a creamy interior and a crisp topping; that contrast is what makes every bite interesting. It’s also a wonderful recipe for gatherings: it’s easy to scale, can be made ahead and reheated, and presents beautifully straight from the oven. Finally, it triggers memories—coastal dinners, holiday sides, or the comfort of a homestyle bake—while remaining simple enough for an everyday dinner.

Cooking Directions

Ingredients:

• 1 lb (454 g) lump crab meat, picked over for shells
• 2 cups cream of mushroom soup (condensed or reconstituted; see substitutions)
• 1 cup sour cream (full-fat or light)
• 1 cup shredded cheddar cheese (about 112 g)
• 1 cup breadcrumbs (about 120 g; panko for extra crunch)
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Optional ingredients and substitutions:

• Swap cream of mushroom soup for 2 cups of a white béchamel or 1 cup condensed soup + 1/2 cup milk for lighter texture.
• Use Greek yogurt (1 cup) or light sour cream to cut calories.
• Substitute Monterey Jack or Gruyère for cheddar for a mellower or nuttier flavor.
• Use gluten-free breadcrumbs or crushed GF crackers to make it gluten-free.
• Add 1–2 tablespoons lemon juice and 1 tablespoon chopped fresh dill or parsley for brightness.
• For extra richness, fold in 1/2 cup cooked, chopped shrimp or crab claws.

Method:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch (or similar-sized) casserole dish.
2. In a large mixing bowl, combine the crab meat, cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix gently until just combined—avoid overmixing to keep the crab’s texture intact.
3. Transfer the mixture to the prepared casserole dish and smooth the top.
4. In a separate small bowl, stir the breadcrumbs with the melted butter until evenly moistened. Spread the buttered breadcrumbs evenly over the crab mixture.
5. Sprinkle the shredded cheddar cheese over the breadcrumb layer. (For a more even melt, mix the cheese into the crab mixture and use breadcrumbs alone on top.)
6. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the center is bubbly. Internal temperature should be 165°F (74°C) if you’re checking for doneness.
7. Remove from the oven and let rest 5 minutes before serving.

Practical tips:

• Don’t overmix: aggressive stirring breaks up crab lumps and can make the texture rubbery.
• If using canned condensed soup, stir in 1/4–1/2 cup milk if the mixture seems too thick—this helps it bake to a creamier consistency.
• For an extra-crispy top, place under the broiler for 1–2 minutes at the end—watch closely to avoid burning.
• If you’re using fresh-caught crab, reduce added salt and taste before seasoning.

Best Pairings

• Simple sides: A crisp green salad with lemon vinaigrette, roasted asparagus, or a light slaw balance the casserole’s richness.
• Starches: Buttery dinner rolls, herbed rice pilaf, or roasted baby potatoes soak up the creamy sauce.
• Drinks: A bright white wine like Sauvignon Blanc or a light Chardonnay complements the seafood; for non-alcoholic options, iced tea with lemon or sparkling water with a citrus twist works beautifully.
• As part of a spread: Pair with shrimp cocktail, steamed clams, or a chilled seafood platter for an elegant seafood-themed meal.

Keeping it Fresh

• Room temperature: Do not leave casserole at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) to avoid bacterial growth.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 325°F oven until warmed through (about 15–20 minutes) or microwave in shorter intervals to maintain texture.
• Freezer: Freeze portions in airtight containers or tightly wrapped for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: crunchy breadcrumb topping may soften after freezing—refresh under the broiler briefly if desired.

Chef’s Advice

• Best crab types: Lump or backfin crab offers large flakes and a sweet flavor. Avoid imitation crab (surimi) if you want real crab texture and protein content.
• Breadcrumb choice: Panko gives the crispiest topping; regular breadcrumbs offer a denser crust. Toast breadcrumbs lightly before topping to boost flavor.
• Cheese balance: Cheddar lends sharpness—use mild cheddar if you prefer a subtler cheese note. A blend of Parmesan and cheddar adds nuttiness and depth.
• Doneness cues: Look for bubbling around the edges and a nicely browned top. If the top is browning too quickly while the center is still cool, tent with foil and continue baking.

Creative Twists

1. Mediterranean Crab Casserole: Replace cream of mushroom soup with a mixture of 1 cup plain Greek yogurt + 1/2 cup crumbled feta, add 1/4 cup chopped sun-dried tomatoes, 2 tablespoons chopped basil, and top with panko mixed with olive oil and lemon zest.
2. Low-Carb Version: Substitute almond flour or crushed pork rinds for breadcrumbs, use full-fat Greek yogurt in place of sour cream, and omit breadcrumbs entirely for a crustless bake—finish with a sprinkle of Parmesan.
3. Spicy Cajun Crab Bake: Stir in 1–2 teaspoons Cajun seasoning, 1/4 cup chopped bell pepper and green onion, and top with breadcrumbs mixed with smoked paprika for a Southern kick.
4. Vegan-Inspired (Crab-Free): Use hearts of palm or artichoke hearts shredded to mimic crab texture, replace sour cream with cashew cream, use dairy-free cheese, and vegan mushroom soup to create a plant-based alternative.

All Your Questions Answered

Q: Can I use imitation crab?
A: You can, but imitation crab (surimi) has different texture and lower protein content. If using it, expect a softer, less “flake-like” result.

Q: How do I prevent a soggy topping?
A: Toast breadcrumbs first and mix with melted butter; add cheese on top after the breadcrumbs or use a broil burst at the end to crisp.

Q: Is it safe to freeze this casserole?
A: Yes—freeze for up to 2–3 months in airtight containers. Expect some textural changes; re-crisp the topping under the broiler after reheating if desired.

Q: How can I make it lighter/healthier?
A: Use light sour cream or plain Greek yogurt, low-fat cheese, reduced-sodium soup, and whole-wheat or lower-calorie breadcrumbs.

Q: Any tips for baking at high altitude?
A: Bake a little longer at a slightly lower temperature (about 325°F) and monitor for bubbling and browning; consider reducing baking powder-type leaveners if included in variations.

Conclusion

This Crab Casserole is a dependable weeknight show-stopper and a cozy gathering staple—rich, textured, and endlessly adaptable. If you’d like recipe inspiration with similar flavor profiles or a regional twist on crab casseroles, check out this comforting version from The Blond Cook and a copycat Chinese-buffet-style crab casserole for an alternative approach. For more ideas, try Crab Casserole | The Blond Cook and Chinese Buffet Crab Casserole – The Food Hussy.

Enjoy the bake, share your tweaks and photos, and let this casserole become part of your delicious memories.

Crab Casserole

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• Author: recipechangegmail-com
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Pescatarian

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Description

A comforting Crab Casserole with flaky crab meat, creamy mushroom soup, and a crispy breadcrumb-cheese crust, perfect for any gathering.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) lump crab meat, picked over for shells
• 2 cups cream of mushroom soup (condensed or reconstituted)
• 1 cup sour cream (full-fat or light)
• 1 cup shredded cheddar cheese (about 112 g)
• 1 cup breadcrumbs (about 120 g; panko for extra crunch)
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch (or similar-sized) casserole dish.
2. In a large mixing bowl, combine the crab meat, cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
3. Transfer the mixture to the prepared casserole dish and smooth the top.
4. In a separate small bowl, stir the breadcrumbs with the melted butter until evenly moistened. Spread the buttered breadcrumbs evenly over the crab mixture.
5. Sprinkle the shredded cheddar cheese over the breadcrumb layer.
6. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the center is bubbly. Internal temperature should reach 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes before serving.

Notes

For a lower-sodium version, use low-sodium or homemade cream of mushroom soup and reduced-sodium breadcrumbs and cheese. Avoid overmixing to keep the crab’s texture intact.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 410
• Sugar: 4g
• Sodium: 600mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg