Recipe for Crabmeat Casserole: a Perfect Appetizer or Main Course

This crab casserole is a rich and comforting dish that can be served as a cold appetizer or as a main dish alongside a side salad. The creamy and cheesy texture of the dish makes it an ideal comfort food that requires minimal preparing time and no advanced cooking skills.

Our recipe for crabmeat casserole is a delicious filling dish loaded with juicy crabmeat, savory cheese, and a silky combination of cream cheese and sour cream. The top layer of the casserole turns golden brown, cheesy, and crispy, providing a delightful contrast to the creamy and smooth interior.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Recipe for Crabmeat Casserole
• Comments

Ingredients

• Vegetable oil — 1 tbsp.
• Canned crabmeat — ½ lb.
• Cream cheese — ½ cup
• Sour cream — ¼ cup
• Cheddar cheese — 1 cup, grated
• Swiss cheese — 1 cup, grated
• Worcestershire sauce — 1 tsp.
• Onion — ½ cup, finely chopped
• Dried parsley — 1 tsp.
• Garlic powder — ½ tsp.
• Salt — ½ tsp.
• Ground black pepper — ¼ tsp.

Instructions

1. Preheat the oven to 350 degrees F. and grease an oven-safe baking dish or casserole dish with vegetable oil.

2. In a large-sized bowl, add all the ingredients and combine well.

3. Transfer the crab meat mixture to the greased baking dish.

4. Bake for 25-30 minutes or until the top gets slightly golden.

5. Remove it from the oven and allow it to cool to room temperature before serving.

Substitutions

• Canned crab meat — Crab meat is the heart of our recipe, and we decided to use it in the canned form, as it is an accessible ingredient but still able to provide a genuine crab flavor. Imitation crab meat is an excellent option that provides a convenient and readily available alternative to canned crab meat. If using fresh crab meat, check it for shells or cartilage.

• Cream cheese — The cream cheese and sour cream duo brings the decadently creamy element. Full-fat Greek yogurt can be a tangy alternative to cream cheese, adding a creamy and rich texture to the casserole.

• Swiss cheese — The good melting quality of Swiss cheese makes it a perfect addition to our dish, and it also has a mild flavor that compliments the rest of the ingredients. If you have no Swiss cheese, you can substitute the Swiss cheese with cheddar cheese as it is already in the recipe. If you still want some variety, you can opt for Monterey Jack or mozzarella cheese, as they have a similar mild flavor and will both melt nicely.

• Worcestershire sauce — The umami-rich element is brought by the Worcestershire sauce, making it an essential ingredient in our dish. If you still want to replace it, soy sauce or fish sauce can be good alternatives.

Variations

• Cajun-style — Add a dash of Cajun spices such as cayenne pepper, smoked paprika, and garlic powder for a Cajun twist.

• Southwest-style — For a Tex-Mex-inspired variation, add some black beans, corn, and green chilies to the recipe.

Equipment

• Measuring spoons and cups

• Oven

• Baking dish or casserole

• Large bowl

• Whisk

Storage

• Cool the crabmeat casserole to room temperature before storing it.

• Transfer the leftovers to an airtight container and store them in the refrigerator for 3-4 days.

• Freezing the casserole is also possible if you tightly wrap it with plastic wrap or transfer it to a freezer-safe bag or casserole. It can last for 2-3 months. Why not freeze it into individual portions to make the reheating process much easier?

Pro Tips

• Avoid overcooking — To ensure your crabmeat casserole has the best texture and flavor, avoid overcooking it because this may result in a dry texture.

• Add crust — For a delightful and crispy crust on your crabmeat casserole, combine breadcrumbs with grated cheese and dried parsley and evenly sprinkle the mixture over the top of the dish before baking.