Description
A comforting Crab Casserole with flaky crab meat, creamy mushroom soup, and a crispy breadcrumb-cheese crust, perfect for any gathering.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch (or similar-sized) casserole dish.
- 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.
- Transfer the mixture to the prepared casserole dish and smooth the top.
- In a separate small bowl, stir the breadcrumbs with the melted butter until evenly moistened. Spread the buttered breadcrumbs evenly over the crab mixture.
- Sprinkle the shredded cheddar cheese over the breadcrumb layer.
- 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).
- 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