Baked Crab Casserole is a yummy treat year round, and with more companies vacuum packing crab, this doesn’t have to be a seasonal treat anymore. I typically use Phillips Canned Crab for this and other crab recipes. I was a bit skeptical to start with, but the canned crab is very close to fresh crab. In a casserole, I really can’t tell any difference.
This crab recipe is easy to make, so it’s fine for a family dinner. It can be made ahead and then baked at meal time, so it’s a nice, quick supper and also a nice company recipe. Get the crab dish ready to bake the night ahead and then enjoy visiting with your company while the crab casserole cooks up.
- Break the bread up in little pieces in a large mixing bowl. Each piece should be around the size of your thumbnail. Any type of bread is fine. We generally use regular sandwich bread slices. If using other breads which may be smaller in size (or larger), just estimate. Add an extra slice with small bread and go with two and a half slices with large slices for example.
- Pour a little milk over the bread until it's moist. Depending on the bread, it may take more or less than the 3 TBS. You want the bread damp but not soggy. Pour and stir. Add a little more milk as needed.
- Melt the stick of butter in a sauce pan. When it's melted, pour it over the bread.
- Add the egg (beat it first), mayo, Worcestershire sauce, parsley, Old Bay, hot sauce, salt and pepper to the bread/butter mixture. Mix well.
- Add the crab and toss lightly until coated. You don't want to beat hard with crab and turn out a crab mush casserole.
- Spray a 9 x 9 casserole dish with Pam. Pour the mixture in the pan. Crumble the Ritz crackers over the top.
- Bake the crab casserole for around 30 minutes at 350 degrees F.
- The casserole will be lightly browned when done.
- This dish is not real firm. You don't cut it in squares. You dish it out with a spoon.