This easy, sinfully delicious Crab Casserole is one of those cozy dishes that always seems to disappear fast. Whether you’re setting it down next to a holiday roast or just making it the star with a crisp garden salad on the side, it hits the spot in that comforting, creamy way only old-school casseroles can.
It’s inspired by a classic — one that’s been passed around the table during family holidays — but I’ve added my own little twist to make it just right for everyday dinners, too.
Why You’ll Love This Crab Casserole
If you love warm, creamy seafood dishes with a golden buttery topping, this casserole’s going to be your new favorite. What makes it extra special for me is how easy it is to throw together — but still feels a little fancy when you serve it.
It’s also incredibly versatile. I’ve served this as a side with grilled steak in the summer and brought it out as the main event for a cozy Friday dinner with a chilled glass of white wine. It’s rich and satisfying, but not so heavy that you can’t enjoy a scoop with something fresh and green on the side.
And if you’re someone who appreciates nostalgic dishes that remind you of special gatherings, this one brings all the warm and fuzzy holiday feelings — no matter what day of the week it is.
Ingredients Needed (with a Few Real-Life Notes)
Crab meat – I’ve used everything from pricier lump crab to budget-friendly claw meat depending on the occasion. Lump is ideal if you’re going for that “special dish” feel, but honestly, even the more affordable options still make this casserole taste amazing.
Stuffing mix – This is the shortcut that brings the whole dish together. I use a boxed herb-seasoned stuffing mix — it has all the seasoning you need built right in. One box goes a long way, and it gives the casserole its cozy, savory flavor.
Celery and onion – I keep the amounts modest so they add a little texture and aromatic depth without stealing the show from the crab. You want them chopped small so they blend in easily.
Mayonnaise – Don’t skimp here — it’s what gives the casserole that luscious, creamy texture. I usually go for a good-quality mayo, since you’ll taste it in the final result.
Half-and-half – I’ve made this with whole milk in a pinch, but the richness from half-and-half really takes it up a notch.
Worcestershire sauce, lemon juice, and Old Bay – These three add that signature coastal seafood flavor. Don’t skip them — they balance the richness beautifully with brightness and spice.
Butter – Melted into the topping for that perfect buttery crunch on top. I sometimes add a pinch of garlic powder here, too.
How to Make Crab Casserole (And a Few Tips Along the Way)
Mixing the filling – I always whisk the mayo and seasonings first to get everything really smooth and well blended before folding in the crab and veggies. You want to be gentle when stirring in the crab so it doesn’t break apart too much.
The stuffing topping – Tossing the dry stuffing mix with butter creates a crunchy, golden topping that’s honestly one of the best parts. Don’t forget to sprinkle it all the way to the edges — that’s where the crunch gets best.
Baking – I like to let it sit for a few minutes after it comes out of the oven before serving. That little rest time lets everything set up just right so it slices cleanly.
Serving Suggestions
This dish is wonderfully rich, so I usually balance it out with something light and bright. A simple arugula or romaine salad with lemon vinaigrette works perfectly. If I’m serving it as a side, it goes beautifully with roast beef, turkey, baked chicken, or even grilled shrimp.
It also makes a great potluck or brunch dish. I’ve brought it to a holiday breakfast alongside scrambled eggs and fruit, and it was the first thing to disappear from the buffet.
If you want to make it feel even more special, serve it with a slice of lemon and a sprinkle of chopped fresh parsley on top — just enough for a pop of freshness.
Make-Ahead Tips
You can absolutely prep this ahead of time — and I often do if I’m hosting or bringing it somewhere. Just assemble the filling and topping separately. Store the crab mixture in the baking dish (covered) in the fridge, and keep the buttered stuffing topping in a zip-top bag. When you’re ready to bake, just sprinkle the topping on and pop it in the oven.
It’ll keep well in the fridge for up to 24 hours before baking, which makes it a great option for holiday meal prep or even weekday dinners when you want to get ahead.
Storage and Reheating
Leftovers? Yes, please.
Just store the casserole tightly covered in the fridge for up to 3 days. To reheat, I like to use the oven or toaster oven to help bring back that crispy topping. If you’re in a rush, the microwave works too — just know the topping may soften.
If you want to freeze it, I’d recommend doing so before baking. Assemble everything except the topping, cover tightly with foil, and freeze for up to a month. Thaw overnight in the fridge, add the topping, and bake as directed.
FAQs
Can I use imitation crab?
You can, especially if you’re working with a tighter budget. The flavor will be milder, but it’ll still turn out creamy and satisfying. Just try to use the flaked variety, not the sticks, for best texture.
Can I make this gluten-free?
Absolutely — just swap in a gluten-free stuffing mix or even crushed gluten-free crackers. Make sure your Worcestershire sauce is gluten-free, too.
What if I don’t like mayo?
I get it — it’s not everyone’s favorite. You could try swapping part of it with sour cream or plain Greek yogurt. The texture will be a bit tangier and slightly less rich, but still delicious.
Can I add cheese?
Sure! A little shredded Parmesan or Gruyère mixed into the topping or filling can add even more depth. I just recommend not overdoing it, since the crab is delicate and you don’t want to overpower it.
Final Thoughts
Crab Casserole is one of those comfort dishes that manages to feel both old-fashioned and completely timeless. It’s the kind of recipe that fits into any season — holiday tables, weeknight dinners, or quiet Sunday brunches.
Every time I make it, I’m reminded how satisfying it is to have a go-to recipe that’s easy to prep, full of flavor, and always brings compliments. It’s got that rich, nostalgic feel of something passed down — and whether you’re making it just for yourself or feeding a crowd, it’s bound to be a hit.
Crab Casserole
This easy, sinfully delicious Crab Casserole is one of those cozy dishes that always seems to disappear fast.
Ingredients
For the crab mixture:
- 1 ½ cups mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 teaspoons Old Bay Seasoning
- 1 cup half-and-half
- 1 (16 ounce) container crab meat any shells removed and discarded
- 2 ½ cups herb seasoned stuffing mix
- ⅓ cup finely chopped yellow onion
- ⅓ cup finely chopped celery
- For the topping:
- 1 cup herb seasoned stuffing mix
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 325 degrees F. Spray a 2-quart baking dish with cooking spray.
- Whisk together mayonnaise, Worcestershire sauce, lemon juice, Old Bay Seasoning, and half-and-half in a large bowl.
- Using a large spoon, gently stir in crab meat, stuffing mix (2 ½ cups), onion, and celery until combined.
- Transfer crab mixture to the prepared baking dish and spread evenly.
- Prepare the topping: Place stuffing (1 cup) in a medium bowl and drizzle with melted butter. Toss to coat as evenly as possible.
- Sprinkle buttered stuffing mixture over crab mixture as evenly as possible.
- Bake for 45 minutes, or until set and heated through.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 622Total Fat 55gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 40gCholesterol 66mgSodium 915mgCarbohydrates 25gFiber 5gSugar 5gProtein 11g
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.
