This easy and sinfully delicious Crab Casserole is a perfect seafood side dish for just about any main course. It’s also excellent on its own, served with a crisp garden salad. No matter how you serve it, you’ll be going back for seconds… it’s that good!
My mama serves this casserole mostly every Christmas alongside her mouthwatering prime rib. It’s also a delicious seafood side dish addition to your Thanksgiving turkey feast.
This is my mama’s recipe, but I made a few tweaks to it to make it my own. She definitely gave me her stamp of approval when she taste-tested it!
Ingredients Needed
- Crab meat – The star ingredient of this casserole. Feel free to use lump, backfin, or claw meat.
- Stuffing – Herb seasoned stuffing mix. You’ll need 3 ½ cups total — 2 ½ cups for the crab mixture and 1 cup for the crunchy topping.
- Celery and onion – I use ⅓ cup each of finely chopped celery and onion. Any more than that I think would overpower the crab flavor.
- Mayonnaise
- Half-and-half – Whole milk can be used in place of half-and-half, but the flavor will not be as rich.
- Worcestershire sauce
- Lemon juice
- Old Bay Seasoning
- Butter – Melted butter for the buttery, crunchy topping.
How to Make Crab Casserole
Following is a brief overview of how to prepare. Please see the recipe card for detailed instructions.
- Prepare the crab mixture: Whisk together mayo, Worcestershire, lemon juice, Old Bay Seasoning, and half-and-half in a large bowl. You can also use a spoon to stir, but I find using a whisk helps to smooth out the lumps in the mayo. Using a large spoon, gently stir in the crab meat, stuffing, onion, and celery. Transfer to a prepared baking dish.
- Prepare the topping: Toss together the stuffing mix and melted butter in a medium bowl. Sprinkle evenly over the crab mixture.
- Bake in a preheated oven until set and heated through.
I always like to add a little chopped fresh parsley to add a pop of color to this dish, but it’s totally optional.
Enjoy!
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Crab Casserole
Ingredients
For the crab mixture:
- 1 ½ cups mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 teaspoons Old Bay Seasoning
- 1 cup half-and-half
- 1 (16 ounce) container crab meat any shells removed and discarded
- 2 ½ cups herb seasoned stuffing mix
- ⅓ cup finely chopped yellow onion
- ⅓ cup finely chopped celery
For the topping:
- 1 cup herb seasoned stuffing mix
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 325 degrees F. Spray a 2-quart baking dish with cooking spray.
- Whisk together mayonnaise, Worcestershire sauce, lemon juice, Old Bay Seasoning, and half-and-half in a large bowl.
- Using a large spoon, gently stir in crab meat, stuffing mix (2 ½ cups), onion, and celery until combined.
- Transfer crab mixture to the prepared baking dish and spread evenly.
- Prepare the topping: Place stuffing (1 cup) in a medium bowl and drizzle with melted butter. Toss to coat as evenly as possible.
- Sprinkle buttered stuffing mixture over crab mixture as evenly as possible.
- Bake for 45 minutes, or until set and heated through.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Angel H
The recipe says it makes 10 servings, but doesn’t tell us what the serving size is. Does anyone know what the serving size is for this recipe? TIA! 🙂
Hi Angel, the number of servings is approximate, depending upon your guests’ appetites. The recipe in the photos was prepared in a 2-quart baking dish. I hope you enjoy it if you make it!
Sherry
I love crab, can’t wait to try this recipe! Thank you!
Thank you, Sherry – I hope you and your family enjoy it!