Go Back
Cheesy and Creamy Crab Meat Casserole Recipe

Cheesy and Creamy Crab Meat Casserole

A warm baked crab casserole combining tender crabmeat, creamy dairy ingredients, Cheddar cheese, crisp vegetables, and a buttery breadcrumb topping. It is rich enough for dinner while remaining quick and easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Cooked crabmeat, picked over for shells and drained well
  • 8 ounces Cream cheese, softened
  • ½ cup Mayonnaise
  • ½ cup Sour cream
  • 1 cup Shredded Cheddar cheese, divided
  • ¼ cup Finely chopped onion
  • ¼ cup Finely chopped green bell pepper
  • 1 tablespoon Lemon juice
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
Topping
  • ½ cup Soft breadcrumbs or panko breadcrumbs
  • 1 tablespoon Melted butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 1½- to 2-quart casserole dish.
  2. Beat the softened cream cheese in a mixing bowl until smooth. Stir in the mayonnaise, sour cream, lemon juice, salt, black pepper, onion, green bell pepper, and ½ cup of the shredded Cheddar.
  3. Gently fold in the drained crabmeat, taking care not to crush the lump pieces.
  4. Transfer the crab mixture to the prepared dish and smooth the surface. Sprinkle the remaining Cheddar over the top.
  5. Mix the breadcrumbs with the melted butter, then scatter the buttery crumbs evenly over the cheese.
  6. Bake for 25–30 minutes, until the casserole is hot throughout, bubbling at the edges, and lightly browned on top. Let it stand for 5 minutes before serving.

Notes

Drain canned crab thoroughly and check carefully for shell fragments. Freshly shredded Cheddar melts smoothly, and the casserole can be refrigerated for up to 3 days and reheated gently until hot.