Description

This creamy crab casserole is warm, cheesy, and packed with flavor. Made with tender crab meat, a rich cheesy base, and a buttery topping, it’s perfect for a cozy dinner or a special gathering.

Ingredients

Casserole Base:

1 pound lump crab meat (shells removed)
1 cup herb-seasoned stuffing mix
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon seafood seasoning (like Old Bay)
1/2 cup chopped celery
1/2 cup chopped onion

Topping:

1/2 cup herb-seasoned stuffing mix
2 tablespoons melted butter

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
Mix the base: In a large bowl, stir together mayonnaise, sour cream, Worcestershire sauce, lemon juice, and seasoning. Add in the cheeses, stuffing mix, celery, and onion. Mix until combined.
Add the crab: Gently fold in the crab meat so it stays chunky.
Assemble: Pour the mixture into the prepared baking dish and smooth out the top.
Add topping: In a small bowl, mix stuffing mix and melted butter. Sprinkle over the casserole.
Bake for 30–35 minutes, until bubbly and golden on top.
Cool slightly and serve warm.

Notes

You can use canned crab, just make sure it’s well-drained and shell-free.
Swap in Greek yogurt for a lighter version of the base.
Try Monterey Jack or mozzarella for a milder flavor twist.