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A closeup of a slice of casserole on a white plate with a fork.

Crab, Corn and Egg Casserole

  • Total Time: 1 hour 10 mins


  • 2 teaspoons olive oil
  • 1 1/3 cups fresh corn kernels
  • 1 1/2 cups herb seasoned bread crumbs
  • 2/3 cup sliced green onions (white and green parts)
  • 2 teaspoons fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 (8 ounce) package cream cheese, cubed
  • 2 1/2 cups shredded sharp cheddar cheese
  • 8 ounces crab meat (I used back fin crab meat)
  • 8 large eggs
  • 2 1/2 cups milk


  1. Preheat your oven to 375 degrees F.
  2. 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).
  3. In a large bowl, whisk eggs, milk and garlic powder.
  4. 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.
  5. Bake for 40-45 minutes (uncovered), or until a knife inserted in the center is removed clean.


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