Why You’ll Love This Recipe
- Easy to prepare and bake—all in one dish.
- Perfect for brunch gatherings or holiday mornings.
- Loaded with creamy, cheesy, crab-filled goodness.
- Can be made ahead of time and reheated.
- Elegant yet comforting, great for seafood lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lump crab meat (fresh or canned, drained and picked through for shells)
- Eggs
- Milk or half-and-half
- Shredded cheese (such as cheddar, Swiss, or Gruyère)
- Cream cheese, softened
- Green onions, chopped
- Red bell pepper, finely diced
- Garlic powder
- Old Bay seasoning or seafood seasoning
- Salt and black pepper
- Butter (for greasing the baking dish)
- Optional toppings: fresh parsley, extra cheese, or a sprinkle of paprika
Directions
- Preheat the oven: Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
- Prepare the crab mixture: In a large bowl, combine crab meat, green onions, and bell pepper.
- Mix the egg base: In another bowl, whisk together eggs, milk, cream cheese, garlic powder, Old Bay seasoning, salt, and pepper until smooth.
- Assemble the casserole: Layer the crab mixture evenly in the baking dish. Pour the egg mixture over the top. Sprinkle shredded cheese evenly across the surface.
- Bake: Bake uncovered for 35–45 minutes, or until the center is set and the top is golden brown.
- Rest and serve: Let cool for 5–10 minutes before slicing. Garnish with parsley or extra cheese if desired.
Servings and timing
- Servings: 6–8
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Variations
- Crab and Spinach Casserole: Add a handful of baby spinach before baking for extra greens.
- Spicy Crab Bake: Mix in a few dashes of hot sauce or cayenne pepper.
- Crab and Shrimp Combo: Use half crab and half shrimp for a seafood lover’s twist.
- Cheesy Deluxe: Use a mix of cheddar, mozzarella, and Gruyère for extra gooey flavor.
- Low-Carb Option: Add extra eggs and skip the cream cheese for a lighter version.
- Mini Casseroles: Bake in individual ramekins for personal-sized servings.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat:
- Oven: Bake at 350°F (175°C) for 10–15 minutes until hot.
- Microwave: Heat individual servings for 45–60 seconds.
FAQs
What type of crab meat is best for this recipe?
Lump crab meat offers the best texture and flavor, but claw meat or a mix of both also works well.
Can I use imitation crab?
Yes, imitation crab can be used if fresh or canned crab isn’t available, though it will slightly change the flavor.
Can I make this casserole ahead of time?
Definitely. Assemble it the night before, refrigerate, and bake in the morning.
Can I add vegetables?
Yes—spinach, mushrooms, or asparagus make great additions.
What cheese pairs best with crab?
Swiss, Gruyère, or mild cheddar complement the delicate seafood flavor beautifully.
Can I make this gluten-free?
Yes, just ensure all your ingredients (like seasonings and cheese) are certified gluten-free.
Why is my casserole watery?
This can happen if too much milk is added or the crab wasn’t drained properly. Make sure to remove excess liquid before baking.
Can I use frozen crab?
Yes, thaw it completely and pat dry before adding to the mixture.
How do I know when it’s done?
The center should be set, and a knife inserted into the middle should come out clean.
What can I serve with crab brunch casserole?
It pairs well with a simple salad, roasted potatoes, or fresh fruit.
Conclusion
Crab Brunch Casserole Bake is a luxurious yet easy-to-make dish that brings coastal flavors to your breakfast table. With its creamy texture, savory crab filling, and cheesy golden top, it’s perfect for special occasions or weekend brunches. Serve it warm and enjoy the rich, comforting taste of a seafood-inspired breakfast classic.
PrintCrab Brunch Casserole Bake
Crab Brunch Casserole Bake is a rich, savory seafood casserole made with tender crab meat, fluffy eggs, melted cheese, and flavorful seasonings. Perfect for brunch or special occasions, it’s creamy, cheesy, and easy to make ahead for a crowd-pleasing dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb lump crab meat (fresh or canned, drained and picked through)
- 8 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 4 oz cream cheese, softened
- 3 green onions, chopped
- ½ red bell pepper, finely diced
- ½ tsp garlic powder
- 1 tsp Old Bay or seafood seasoning
- Salt and black pepper, to taste
- Butter, for greasing the baking dish
- Optional toppings: chopped parsley, extra cheese, or paprika
Instructions
- Preheat oven: Set to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Prepare crab mixture: In a bowl, combine crab meat, green onions, and diced bell pepper.
- Mix egg base: In another bowl, whisk eggs, milk, cream cheese, garlic powder, Old Bay, salt, and pepper until smooth.
- Assemble casserole: Spread the crab mixture evenly in the dish. Pour egg mixture over the top, then sprinkle with shredded cheese.
- Bake: Bake uncovered for 35–45 minutes, or until the center is set and the top is golden brown.
- Rest and serve: Let cool for 5–10 minutes before slicing. Garnish with parsley or extra cheese if desired.
Notes
- Use well-drained crab meat to prevent a watery casserole.
- Lump crab meat provides the best texture and flavor.
- To make ahead, assemble the casserole and refrigerate overnight, then bake before serving.
- For extra flavor, mix in spinach, mushrooms, or shrimp.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 240mg
