If you’ve ever eaten at a Chinese buffet, you probably know the exact casserole I’m talking about — creamy, cheesy, and loaded with imitation crab. It’s the dish I always went back for seconds (okay, sometimes thirds). There’s just something comforting about it. The sweetness of the onions, the richness of the cheese, and the soft crab all baked together make it irresistible.
When I first recreated this dish at home, it was for a family get-together. I wasn’t sure if anyone would touch it since casseroles aren’t always the first thing people pile onto their plate. But sure enough, it disappeared before anything else. My aunt even asked for the recipe before she left, which is always the best compliment in my book.
Ingredients That Make It Work
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Imitation Crab – I actually like using flake-style because it pulls apart easily. If you’re using chunk-style, just give it a rough chop.
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Cheese – A mix of Swiss and cheddar gives the perfect flavor balance. Freshly shredding from the block makes the casserole extra creamy. Don’t skip the cream cheese either — it ties everything together.
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Sour Cream & Mayo – These two give the sauce body and richness. I usually stick with the full-fat versions because it makes the casserole more indulgent.
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Vidalia Onion – Sweet and tender once baked. If you can’t find Vidalia, yellow onion works, but I promise the sweet onion makes a big difference.
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Seasonings – Old Bay seasoning, garlic powder, onion powder, black pepper, and a dash of Worcestershire sauce. It’s what makes this casserole taste like the buffet classic.
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Optional Add-ins – Some folks like peas or celery bits. Personally, I keep it simple, but if I’m stretching the casserole for a crowd, I’ll toss in a handful of peas.
How I Put It Together
The process is simple, which is probably why I make it so often. I start by pulling apart the imitation crab, then shred the cheese. (Yes, it takes an extra few minutes, but it really does make a creamier sauce than pre-shredded cheese.)
Then it’s just a matter of mixing the crab with cream cheese, sour cream, mayo, and seasonings. I layer in the onions, spread everything into a casserole dish, and top with more cheddar. Into the oven it goes until the top is golden and bubbly.
By the time it comes out, the kitchen smells so good that it’s impossible not to sneak a spoonful before serving.
Tips That Always Help Me
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Use fresh-grated cheese – It melts better and avoids that powdery coating pre-shredded cheese has.
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Soften the cream cheese fully – Cold cream cheese is hard to mix. I leave mine out for about 30 minutes.
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Don’t skip the onions – They balance the richness of the cheese and crab with sweetness.
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Make it ahead – You can prep the casserole a day before, cover it tightly, and bake it right before serving.
How I Serve It
Most of the time, I serve this casserole as part of a family-style dinner. It goes really well with steamed rice or simple buttered noodles. At buffets, it’s often served on its own, but I love it as a side dish with roasted vegetables or a crisp green salad.
If I’m hosting, I sprinkle chopped green onions on top for a pop of color. For potlucks, I bake it in a disposable foil pan — it’s easy to transport, and I don’t have to worry about bringing the dish back.
Storing and Reheating Leftovers
Leftovers (if there are any) last about 3 days in the fridge. I reheat them in the oven at 325°F, covered with foil, until warmed through. The microwave works for a quick lunch, but the oven keeps the cheese from separating.
I don’t usually freeze this one because the creamy sauce can get a little grainy once thawed. It’s best enjoyed fresh.
FAQs About Cheesy Crab Casserole
Can I use real crab meat?
Yes! Real crab makes it even more luxurious, though imitation crab is what gives it that classic buffet-style taste.
What kind of cheese works best?
Swiss and cheddar are the traditional combo. Pepper Jack works if you want a little kick.
Can I prepare this ahead of time?
Definitely. Assemble everything, cover, and refrigerate. Bake when ready to serve.
Do I need to use Vidalia onions?
They’re ideal because of their sweetness, but yellow onions are fine if that’s what you have.
Can I make it lighter?
You can use light sour cream and mayo, but the casserole won’t be quite as rich.
Chinese Buffet Cheesy Crab Casserole
Inspired by the flavors of classic Chinese buffet fare, this cheesy crab casserole is rich, creamy, and irresistibly comforting.
Ingredients
- 8 ounces imitation crab (flake style)
- 1 medium Vidalia onion, sliced into thin half rings
- 6 ounces cream cheese, softened
- ¼ cup mayonnaise
- ½ cup sour cream
- 4 ounces shredded Swiss cheese (add extra if you prefer more cheese)
- 4 ounces shredded cheddar cheese (add extra if desired)
- 1½ tablespoons Worcestershire sauce
- ¾ teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1½ tablespoons chopped green onions, optional garnish
Instructions
- Preheat your oven to 350°F and set the rack in the center position. Lightly prepare a 2-quart casserole dish.
- Gently separate the imitation crab into bite-sized flakes. Slice the Vidalia onion into thin half rings. In a medium mixing bowl, combine the crab, onion, cream cheese, mayonnaise, sour cream, Worcestershire sauce, Old Bay, garlic powder, onion powder, black pepper, and Swiss cheese. Stir until well blended.
- Spread the mixture evenly into the prepared casserole dish and top with the shredded cheddar. Bake uncovered for about 30 minutes, or until bubbly and golden on top.
- Remove from the oven, sprinkle with green onions if using, and serve warm. This casserole pairs wonderfully with crackers, rice, or as part of a buffet spread.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 407Total Fat 32gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 13gCholesterol 87mgSodium 613mgCarbohydrates 15gFiber 1gSugar 8gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This cheesy crab casserole may be inspired by Chinese buffets, but making it at home feels like unlocking a comfort food secret. It’s warm, creamy, and satisfying — perfect for potlucks, family dinners, or just when you’re craving something indulgent. Every time I serve it, people are surprised by how simple it is to make, and it always ends up being one of the first dishes gone from the table.
