This is another family favorite that we serve every Christmas eve as well as year round. My grandmother on my father’s side taught my mom how to make traditional Maryland Style Crab Cakes. For years, my mother made crab cakes and as our family grew, the number of crab cakes she needed to make became overwhelming. So, one day she just decided to try it as a casserole and it was amazing.
At first, the recipe stayed exactly as she would make the crab cakes. Slowly but surely, my Dad and I started making slight adjustments. Those adjustments are listed as optional so you can choose how you want to make it. The thing to remember is to use blue crab meat if possible. Ok, it doesn’t have to be blue crab meat, we use dungeness crab meat in this recipe all the time. But it really is best made with the sweet and tender blue crab meat.
You can buy canned blue crab meat at most grocery stores, but you’ll find that you can find the best prices at warehouse stores like Costco or Sam’s Club. It will be in the refrigerated section. Sometimes you’ll find Phillips Canned Blue Crab meat or Chicken of the Sea Canned Blue Crab meat. Jumbo Lump Meat or Back Fin is the best to use, but you can use less expensive meats like claw or even special. But just remember that lump will just give you large clumps of crab, making the casserole more delectable. So, try this at your next family gathering instead of Crab cakes and everyone will be asking you for the recipe.
- .5 cup mayonnaise
- 3 eggs
- .5 cup milk
- 1.5 tablespoons dry yellow mustard
- 1 teaspoon cayenne pepper (more or less depending on taste preference)
- 1 tablespoon dry parsley flakes (or 2 Tbl fresh parsley)
- 6 white bread slices (crust removed, cut into cubes)
- 3lb Blue Crab (if canned, 3 lbs of Phillips or Chicken of the Sea)
- 2 tablespoons bread crumbs (plain)
- 1.5 teaspoons Old Bay seasoning
- 1 teaspoon baking powder
If you are using crab meat from fresh steamed crabs that were steamed Maryland style with Old Bay, omit the old bay from this recipe or it will become too salty and over spiced.
When using fresh picked crab meat, the moisture level may vary. You may need to add more milk or mayonnaise if the mixture doesn't feel "wet". It should not feel dry Or, if it is very moist, omit the milk.
How to reheat leftovers: When you have leftovers, you want to be careful how you reheat them. You can heat it in the microwave, but my favorite way to reheat leftover crab casserole is to use a ramekin: spray ramekin with Pam, add crab, add 1 Tbl milk and bake at 350 degrees for about 10-15 minutes, or until hot.
|Prep time||2 minutes|
|By author||Dish Ditty|
- 1 cup mayonnaise
- 1/4 cup chives (finely chopped)
Serve chive mayonnaise with your favorite seafood dishes. I like it with crab cakes, salmon patties, crab casserole, and any steamed fish. Use it instead of tartar sauce.
6 thoughts on “Cherri’s Crab Casserole Recipe”
looks yummy. Love Md. crabcakes. How many does this serve? Thanks
One pound of crab usually makes 7 nice sized crab cakes. So this recipe has 3 pounds of crab and would be about 20 crab cakes. We tend to have between 1-3 per person (really it depends on the appetites). We usually do one casserole for about 10 normal eaters. We add a casserole if we have young adult males who are growing and eating a half a casserole on their own. Or my brother. Lol.
Just omit the nuts. It’ll be delicious. Enjoy!
thanks, I will be having 10 for dinner so this sounds just right.
Looks good. I prefer deviled crabs to Marilyn Crab cakes they are too thick and a little to dry. I m looking for crab meat casserole with cheese on top.
🙂 I’ll take any crab.