Paula Deen The Best Crab Casserole

Paula Deen The Best Crab Casserole is an easy make-ahead casserole made with canned crabmeat, hard boiled eggs and creamy mayonnaise, ready in 45 minutes. It's a simple Southern seafood side for potluck tables, church suppers or the holiday table, and it bakes in cute individual ramekins for everyone.

Break the crabmeat into chunks before you fold anything in, because the big pieces are what make every spoonful taste like crab. Mash it to a paste and the casserole turns into a bland, mushy egg salad.

Paula tops hers with buttered breadcrumbs, which bake into a crisp golden lid over the creamy filling. Dividing the mixture into individual bakers also means everyone gets their own crunchy top, and the small dishes cook through quickly.

Paula Deen The Best Crab Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

230

kcal

Chunks of crab, chopped egg and briny olives bake into a creamy, spoonable filling under a buttered crumb crust. The top turns crisp and golden while the inside stays soft and rich.

Ingredients

• 1/2 cup buttered soft breadcrumbs
  

• pinch Pepper
  

• 3/4 teaspoon salt
  

• 1/4 cup chopped fresh parsley
  

• 1 cup chopped onion
  

• 1/4 cup sliced stuffed green olives
  

• 3/4 cup half and half
  

• 6 hard boiled diced eggs
  

• 1 cup soft breadcrumbs
  

• 1 cup mayonnaise
  

• 1 (6.5 oz) can drained crabmeat
  

• for garnish sliced olives
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then grease your individual bakers or a 1 quart casserole dish so they're ready to fill.
• Break up the crab: Drain the 6.5 oz can of crabmeat and break it up in chunks in a large bowl. Keep the pieces fairly big, since they hold their shape better when you fold everything together.
• Mix the filling: Add 1 cup mayonnaise, 1 cup soft breadcrumbs, 3/4 cup half and half, 6 diced hard boiled eggs and 1 cup chopped onion. Then add 1/4 cup sliced olives, 1/4 cup chopped parsley, 3/4 teaspoon salt and a pinch of pepper, and fold gently so the crab stays chunky.
• Fill the dishes: Divide the mixture among the greased bakers, or spoon it into the 1 quart casserole dish. Then sprinkle 1/2 cup buttered soft breadcrumbs evenly over the top.
• Bake the casserole: Bake for 20 to 25 minutes, until the crumb topping is golden. Then garnish with sliced olives and serve warm.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh crabmeat instead of canned?

Yes, fresh lump crabmeat works well here and gives you a sweeter flavor. Pick through it for shell pieces first, and use about the same amount as the 6.5 oz can.

How long does leftover crab casserole keep?

Store it covered in the fridge and eat it within 2 days, since seafood and mayonnaise don't hold up long. Reheat it gently in a 350°F oven so the crumbs stay crisp.

Can I make this ahead of time?

You can mix the filling and spoon it into the dishes a few hours early, then keep it covered in the fridge. Wait to add the buttered crumbs until just before baking so they stay crunchy.

Can I bake this in one dish instead of individual bakers?

Yes, a 1 quart casserole dish works just as the recipe says. You may need a few extra minutes in the oven, so look for a golden top and a hot center.

What's the biggest mistake with crab casserole?

Stirring too hard is the usual problem, because it breaks the crab down and makes the filling pasty. Fold gently and keep the chunks big, and don't skip draining the can.