Crab, Corn & Egg Casserole & a Giveaway!

During our recent trip to Ocracoke, I wanted to purchase a locally inspired cookbook to give away on the blog.  I realize that most of you awesome readers are out of state & might not have had the “Outer Banks” dining experience yet!  So, I’m giving away a copy of Cafe Atlantic Cookbook by Ruth Toth.  Please see details at the end of this post on how to enter!

Crab, Corn & Egg Casserole

I must admit, I’ve not had the pleasure of dining at Cafe Atlantic.  The reason being is that we always have our dog with us & it’s hard finding a “baby sitter” on the island…LOL!  I’m definitely gonna make it happen next time, though.

Crab, Corn & Egg Casserole

While thumbing through the cookbook, this recipe caught my eye.  I LOVE casseroles, especially with seafood.  Cafe Atlantic’s version used mushrooms instead of corn.  I happened to have 2 fresh ears of corn that needed some love & thought it would be good…oh my was it ever.

Sauteing Corn & Scallions for Crab, Corn & Egg Casserole

I cut the corn from the cob & sauteed it up with sliced scallions (green onions) & fresh dill.  The recipe called for toasted croutons, but I had a bag of  herb seasoned bread crumbs (stuffing mix), so that’s what I used in place of the croutons.  Other ingredients were shredded sharp cheddar cheese, cubed cream cheese, crab meat, and egg mixture.

I’m gonna say it again:  please buy your seafood & produce local if you can.  Honey, the crab meat in this casserole sure ain’t from China (LOL!).  It’s from my hard-working neighbors right here in NC.

All the ingredients are layered into a casserole dish.  For you ditzy blondes like me (I admit it), I created a little step-by-step image on how to layer all of the ingredients to create the perfect crab & corn casserole:

Layering Crab, Corn & Egg Casserole

Pop it in the oven & bake at 375 degrees (uncovered) for about 45 minutes, or until a knife inserted in the center is removed clean.  My hubby has never been crazy about egg casseroles or quiche, & he even gave it a “thumbs up”.  I will definitely be making this again.  Who says eggs are just for breakfast?  :-)

Cafe Atlantic Cookbook

Now, for the giveaway info…all you have to do to enter is leave a comment, telling me your favorite seafood dish, and/or if you’ve ever used seafood in a casserole.  Entries are open to residents of US & Canada.  The winner will be randomly chosen (via on Thursday, June 7, 2012.  I hope the lucky winner enjoys this cookbook as much as I have :-).  This giveaway is now closed.  Congratulations Renee; lucky commenter #2!

5 from 1 reviews
Crab, Corn & Egg Casserole
Prep time
Cook time
Total time
  • 1 tablespoon olive oil
  • 1⅓ cups fresh corn, cut from cob (about 2 ears), or canned corn (drained)
  • 1½ cups herb seasoned bread crumbs (or stuffing)
  • ⅔ cup sliced scallions (green onions, about 3)
  • 2 teaspoons fresh or dried dill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • (1) 8 ounce package cream cheese, cubed
  • 2½ cups shredded sharp cheddar cheese
  • 8 ounces crab meat (I used back fin crab meat)
  • 8 large eggs
  • 2½ cups milk
  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a saute pan over moderately high heat. Add corn, scallions, dill, salt & pepper. Saute until tender, about 5 minutes.
  3. In a large bowl, whisk eggs, milk & garlic powder.
  4. In a 2 quart casserole dish that has been sprayed with cooking spray, layer the ingredients: bread crumbs, cream cheese cubes, sauteed vegetable mixture, crab meat & cheddar cheese. Pour egg mixture evenly over layered ingredients.
  5. Bake for 40-45 minutes (uncovered), or until a knife inserted in the center is removed clean.
Recipe adapted from Cafe Atlantic Cookbook


  1. Renee says

    I’ll be making this casserole soon looks wonderful. I love everything seafood lol growing up on the Chesapeake. Shrimp stuffed with crab imperial has always been one of my favs.

  2. Shari Lewis says

    Mmmm….this looks delectable! Can’t wait to try your recipe. My favorite seafood dish is perfectly seasoned and cooked deviled crab cakes. Of course, there’s crabmeat Newburg…and she crab soup…and crab dip…and crab rangoon…hmmm, there’s a pattern here I think! Don’t think I’ve ever tried crabmeat in a casserole, though.

    • The Blond Cook says

      Thank you Shari! You’ve gotten my mouth watering talking about all of those yummy crab recipes!

  3. Al Godley says

    My favorite seafood dish is my dad’s recipe for clam chowder. No milk, no tomatoes, just lots of clams, onion, potatoes, bacon and spices. If you think it’s good with fresh clams wait till you dig your own and put them in! OH MY!

    I’ve not put seafood in a casserole. Except for chowder I come from the “if it ain’t fried it ain’t food” seafood branch. However, I am going to be all over this one! This is even worth a couple lines of string and a couple chicken necks to get my own fresh crabs!

      • Rachel Butler says

        My father used to own a restaurant in the San Francisco Bay Area that imported ingredients from LA and the Gulf Coast. I learned to love oysters there and my absolute favorite dish was one called “Shrimp Mosca” which were huge prawns cooked in a spicy broth and brought to the table with a bib and finger bowl … I never minded the work of peeling the shrimp when presented that dish because the pay off was so amazing.

  4. Barb Thomas says

    Amy: this recipe sounds delicious. I love crabmeat but hate picking crabs. Luckily my kids like to pick them and they all live right on the Chasapeake Bay. Since Bob doesn’t eat meat, we eat a lot of seafood. I make a Cheesy Shrimp and Grits casserole that we really love. Also, we have crab quiche pretty often.

    • The Blond Cook says

      Barb the cheesy shrimp & grits casserole sounds so good! I’ve never had shrimp & grits in a casserole. :-)

  5. Danielle says

    I love love love seafood! I’m not the most experienced cook, so I like my seafood simply grilled. Some grilled, shrimp and scallops, fresh corn and a baked potato, my ultimate summer dinner! I look forward to trying this recipe, this would be my first time using seafood in a casserole !

    • The Blond Cook says

      Thanks Danielle! I hope you enjoy it if you make it. I love simple grilled seafood too, over a salad–& a baked potato with lots of sour cream :-)

  6. becky says

    I’m down on the gulf coast and love the crabmeat au gratin at Mary Mahoney’s. Haven’t made any casseroles with crab, but I have made crab & mango empanadas that are wonderful!

  7. Donna says

    Girl. How do you stay so little ? It all sounds good to me! I’m hungry lol! I just might have to throw some shrimps in a pot of boiling water (seasoned of course). Never tried a seafood casserole before but I might live close enuf to be a tester taster!! Lol

    • The Blond Cook says

      LOL Donna! I try to run/jog but have been pretty slack here lately! I’d love for you to visit & be a taste tester any time! :-)

  8. Amanda says

    My favorite seafood dish is gumbo but not just any gumbo I prefer my mom’s. I’m trying to perfect it but it is always better when she makes it. I have never had seafood in a casserole but I’m sure it is D-Lish!

    • The Blond Cook says

      Amanda there is nothing like a Mom’s recipe for sure! Everything is better when my Mom makes it too :-).

    • The Blond Cook says

      Thank you so much Vicky! Your cooking is awesome too, I will NEVER forget that shrimp boil at your house!!

  9. lisa kinyon says

    I am very excited to try this recipe! We don’t eat much seafood here in Montana, usually we are BEEF people… LOL

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