Description

Indulge in this creamy, comforting Crab Casserole—a luxurious blend of tender crab meat, rich béchamel sauce, and a crispy breadcrumb topping. This easy recipe is perfect for a quick dinner, special occasions, or even as a hearty snack. Packed with cheesy goodness and subtle seafood flavor, it’s a dish that’s sure to impress your family and guests alike. Try it for a cozy weeknight meal or when you’re looking for elegant food ideas that don’t require hours in the kitchen.

Ingredients

1 lb fresh lump crab meat (or canned, drained and patted dry)
4 tbsp butter
1/4 cup all-purpose flour
2 cups whole milk
1 1/2 cups shredded cheddar cheese (or cheese of choice)
1 cup breadcrumbs (preferably panko)
2 tbsp chopped chives (for garnish)
Salt and pepper, to taste
1 tbsp lemon juice (optional, for brightness)

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish and set aside.
Prepare the crab meat by picking through it to remove any bits of shell. Pat dry and set aside.
In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for about 1–2 minutes to form a golden roux.
Gradually add milk, whisking constantly until the mixture thickens and becomes creamy (about 5–7 minutes).
Remove from heat and stir in cheese until melted. Season with salt, pepper, and lemon juice (if using). Taste and adjust seasoning as needed.
Gently fold crab meat into the cheese sauce until evenly combined.
Transfer the mixture to the prepared baking dish, spreading evenly.
Combine breadcrumbs with a bit of melted butter and sprinkle over the casserole.
Bake for 25–30 minutes, until the top is golden brown and the casserole is bubbling around the edges.
Remove from oven, let cool for a few minutes, and garnish with chopped chives before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes