Description
This creamy and flavorful Crab Casserole is a comforting baked dish combining imitation crab meat with a rich blend of cheeses, mayonnaise, sour cream, and aromatic seasonings. Perfectly baked to a bubbly, golden finish, it’s a simple yet impressive meal to serve over steamed rice or pasta for a satisfying family dinner.
Ingredients
Scale
Cheese and Dairy
- 1 cup Swiss cheese, shredded
- 4 ounces cream cheese, softened
- â…“ cup mayonnaise
- ¼ cup sour cream
- ½ cup cheddar cheese, shredded
Vegetables and Seasonings
- 1 tablespoon onion, minced
- 1 tablespoon green pepper, minced
- 3 green onions, chopped
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon Old Bay seasoning
- 1 tablespoon chives, finely chopped
Seafood
- 14 ounces imitation crab meat, flake style (Trans-Ocean Crab Classic recommended)
Serving Suggestion
- Steamed rice or pasta, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a casserole dish to prevent sticking.
- Mix Base: In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix thoroughly until the mixture is smooth and creamy.
- Add Flavorings: Stir in the minced onion, green pepper, chopped green onions, garlic powder, mustard powder, and Old Bay seasoning. Blend these ingredients well with the base mixture.
- Add Crab and Cheese: Gently fold in the flaked imitation crab meat, shredded Swiss cheese, shredded cheddar cheese, and finely chopped chives. Mix carefully to combine all ingredients evenly without breaking up the crab too much.
- Bake: Transfer the casserole mixture to the prepared baking dish. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the top is slightly golden.
- Serve: Remove from oven and let cool slightly. Serve warm as a main dish over steamed rice or pasta of your choice.
Notes
- For best flavor, use high-quality imitation crab or real crab meat if available.
- The Old Bay seasoning adds a classic seafood flavor, but you can adjust the amount to taste.
- This casserole can be prepared ahead and refrigerated; just add 5 minutes to the bake time if baking cold.
- Use gluten-free mayo and sour cream to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
