This delicious Crab, Egg and Corn Casserole is perfect for any meal of the day!
If you’re a seafood lover, this casserole is a MUST MAKE! It’s full of crab meat, eggs, cream cheese and seasonings.
You’ll start by cooking corn with green onions and fresh dill.
Then layer everything into a casserole dish.
Pop it in the oven and bake at 375 degrees (uncovered) for about 45 minutes, or until a knife inserted in the center is removed clean.
Enjoy!
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Crab, Corn and Egg Casserole
- Total Time: 1 hour 10 mins
Ingredients
- 2 teaspoons olive oil
- 1 â…“ cups fresh corn kernels
- 1 ½ cups herb seasoned bread crumbs
- â…” cup sliced green onions (white and green parts)
- 2 teaspoons fresh dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 (8 ounce) package cream cheese, cubed
- 2 ½ cups shredded sharp cheddar cheese
- 8 ounces crab meat (I used back fin crab meat)
- 8 large eggs
- 2 ½ cups milk
Instructions
- Preheat your oven to 375 degrees F.
- Heat olive oil in a skillet over medium high heat. Add corn, green onions, dill, salt and pepper. Cook until tender, about 5 minutes (stirring frequently).
- In a large bowl, whisk eggs, milk and garlic powder.
- In a 2 quart baking dish that has been sprayed with cooking spray, layer the ingredients: bread crumbs, cream cheese cubes, corn mixture, crab meat and cheddar cheese. Pour egg mixture evenly over layered ingredients.
- Bake for 40-45 minutes (uncovered), or until a knife inserted in the center is removed clean.
Notes
Recipe adapted from Cafe Atlantic Cookbook
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Bake
- Cuisine: American
Keywords: crab corn and egg casserole
I am very excited to try this recipe! We don’t eat much seafood here in Montana, usually we are BEEF people… LOL
This looks delicious. When I get some fresh crabmeat I’m going to try it. All your recipes look great, Amy. Keep up the delicious work! Vicky
Thank you so much Vicky! Your cooking is awesome too, I will NEVER forget that shrimp boil at your house!!
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!
Amanda there is nothing like a Mom’s recipe for sure! Everything is better when my Mom makes it too :-).
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
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! 🙂
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!
Oh my, Becky! The crab & mango empanadas sound awesome! 🙂
My favorite way to eat seafood is crab, steamed, with lemon and melted butter. Very simple.
Yum! I think I could probably eat my weight in steamed snow crab legs…LOL 🙂
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 !
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 🙂
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.
Barb the cheesy shrimp & grits casserole sounds so good! I’ve never had shrimp & grits in a casserole. 🙂
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!
LOL Al, I’ve done that before too with the chicken & string! 🙂 Thank you!
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.
Wow Rachel that sounds incredibly amazing! I’m hungry now!!! 🙂
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.
Thank you Shari! You’ve gotten my mouth watering talking about all of those yummy crab recipes!
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.
Thank you Renee! The shrimp stuffed with crab imperial sounds awesome! 🙂
I love any dish with shrimp! LOL!
Ooops! I didn’t finish. This dish looks divine! I will be trying it soon! Thanks!
Thank you Jamie! I’ve never made a shrimp casserole–might have to try making one! 🙂