18 Delicious Crab Casserole Recipes for Seafood Lovers

Dive into the world of comfort food with our roundup of 18 Delicious Crab Casserole Recipes that promise to delight every seafood lover out there! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these creamy, cheesy, and utterly satisfying dishes are sure to impress. Get ready to bookmark your favorites—each recipe is a ticket to a seafood paradise you won’t want to leave!

Creamy Crab and Artichoke Casserole

Dive into the comfort of this Creamy Crab and Artichoke Casserole, a decadent dish that combines the sweetness of crab with the tangy bite of artichokes in a velvety sauce.

Ingredients

• 1 cup lump crabmeat, drained and picked over for shells
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, mix together the crabmeat, artichoke hearts, heavy cream, Parmesan cheese, mayonnaise, minced garlic, lemon juice, salt, pepper, and paprika until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it evenly.
4. In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle evenly over the crab and artichoke mixture.
5. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.

The magic of this casserole lies in the contrast between the creamy interior and the crispy, buttery topping, making every bite a delightful experience.

Tip: For an extra touch of elegance, serve this casserole in individual ramekins at your next dinner party.

Spicy Crab and Corn Casserole

This Spicy Crab and Corn Casserole is a creamy, comforting dish with a kick that’s perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup heavy cream
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed Ritz crackers
• 2 tbsp melted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the crab meat, corn, heavy cream, mayonnaise, Parmesan cheese, lemon juice, Old Bay seasoning, cayenne pepper, salt, and black pepper. Mix gently until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
5. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.
6. Garnish with chopped fresh parsley before serving.

The combination of sweet corn and spicy crab under a buttery cracker crust creates a delightful contrast of flavors and textures that’s sure to impress.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Cheesy Crab and Rice Casserole

This Cheesy Crab and Rice Casserole is a comforting dish that brings the ocean’s bounty right to your dinner table, with a creamy, cheesy twist that’s irresistible.

Ingredients

• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound lump crabmeat, picked over for shells
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
4. In a large bowl, mix the cooked rice, sautéed onion and garlic, crabmeat, cheddar cheese, mayonnaise, Parmesan cheese, Old Bay seasoning, salt, and pepper until well combined.
5. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 25 minutes, or until bubbly and lightly golden on top.
6. Sprinkle with chopped parsley before serving.

The magic of this casserole lies in the perfect harmony of tender crab and creamy, cheesy rice, with a hint of spice from the Old Bay that elevates the dish beyond the ordinary.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Crab and Spinach Stuffed Shells Casserole

Dive into the comfort of these Crab and Spinach Stuffed Shells Casserole, where juicy crab meets creamy spinach in a dish that’s as elegant as it is easy to make.

Ingredients

• 12 jumbo pasta shells
• 1 cup lump crab meat, drained and picked over for shells
• 1 cup fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the crab meat, spinach, ricotta, Parmesan, egg, garlic, salt, and pepper until well combined.
4. Spread the marinara sauce evenly over the bottom of the prepared baking dish.
5. Fill each pasta shell with the crab and spinach mixture and arrange them over the sauce in the dish.
6. Sprinkle the mozzarella cheese over the stuffed shells.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden.

The magic of this dish lies in the tender crab and spinach filling, which stays wonderfully moist under a blanket of melted cheese. It’s a surefire way to impress with minimal fuss.

Tip: For an extra touch of luxury, drizzle the baked shells with a little melted butter mixed with lemon zest before serving.

Old Bay Crab and Potato Casserole

Dive into the comforting flavors of the coast with this Old Bay Crab and Potato Casserole, a hearty dish that brings a little seafood magic to your dinner table.

Ingredients

• 2 cups lump crab meat, picked over for shells
• 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Old Bay seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp unsalted butter, melted
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large pot, boil the potatoes in salted water until just tender, about 10 minutes. Drain and set aside.
3. In a large bowl, mix together the mayonnaise, sour cream, Old Bay seasoning, garlic powder, salt, and black pepper. Gently fold in the crab meat and potatoes until evenly coated.
4. Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with cheddar cheese.
5. In a small bowl, combine the melted butter and breadcrumbs. Sprinkle this mixture over the cheese.
6. Bake for 25 minutes, or until the top is golden and bubbly. Let stand for 5 minutes before serving. Garnish with fresh parsley.

The magic of this casserole lies in the perfect balance of creamy potatoes and succulent crab, all brought together with the signature kick of Old Bay.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Crab and Asparagus Casserole with Hollandaise Sauce

Dive into the creamy, luxurious flavors of this Crab and Asparagus Casserole, topped with a velvety Hollandaise sauce that’s sure to impress at any dinner table.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup lump crab meat
• 1 cup shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Blanch the asparagus in boiling water for 2 minutes, then drain and set aside.
3. In a large bowl, combine the crab meat, Swiss cheese, mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, salt, and black pepper.
4. Spread the crab mixture evenly in the prepared baking dish, then layer the blanched asparagus on top.
5. In a separate bowl, whisk together the eggs and melted butter, then pour over the asparagus and crab mixture.
6. Sprinkle the fresh dill on top and bake for 25 minutes, or until the casserole is set and the top is lightly golden.
7. Let the casserole cool for 5 minutes before serving to allow the flavors to meld beautifully.

The combination of tender asparagus and succulent crab under a blanket of rich Hollandaise-inspired sauce creates a dish that’s as elegant as it is comforting.

Tip: For an extra touch of luxury, serve with a sprinkle of additional fresh dill and a wedge of lemon on the side.

Southern Crab and Grits Casserole

There’s nothing quite like the comforting embrace of a Southern Crab and Grits Casserole, a dish that marries the creamy richness of grits with the sweet, delicate flavors of crab.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup milk
• 1 pound lump crabmeat, picked over for shells
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish.
2. In a medium saucepan, bring the water to a boil. Stir in the grits and 1 teaspoon salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until thickened.
3. Remove from heat and stir in the butter, cheddar cheese, and milk until smooth and creamy.
4. Gently fold in the crabmeat, green onions, garlic powder, paprika, and cayenne pepper. Stir in the beaten eggs until well combined.
5. Pour the mixture into the prepared baking dish and bake for 30 minutes, or until the top is lightly golden and the casserole is set.

The magic of this dish lies in the contrast between the creamy, cheesy grits and the bursts of sweet crab, making it a standout for brunch or a cozy dinner.

Tip: For an extra touch of luxury, top the baked casserole with a sprinkle of fresh parsley and a dash of hot sauce before serving.

Crab and Mushroom Casserole with Sherry Cream Sauce

This Crab and Mushroom Casserole with Sherry Cream Sauce is a luxurious yet approachable dish that brings a touch of elegance to your dinner table without requiring chef-level skills.

Ingredients

• 1 lb lump crabmeat, picked over for shells
• 8 oz cremini mushrooms, sliced
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup dry sherry
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish.
2. In a large skillet over medium heat, melt the butter. Add the mushrooms and sauté until they’re golden and their liquid has evaporated, about 5 minutes.
3. Sprinkle the flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
4. Gradually whisk in the milk, heavy cream, and sherry, ensuring the mixture is smooth. Bring to a simmer and cook until slightly thickened, about 3 minutes.
5. Stir in the Dijon mustard, salt, black pepper, and paprika. Fold in the crabmeat gently to avoid breaking it up too much.
6. Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with Parmesan cheese and breadcrumbs.
7. Bake for 20-25 minutes, until the top is golden and the sauce is bubbly. Let it stand for 5 minutes before serving.
8. Garnish with chopped fresh parsley just before serving.

The sherry cream sauce in this casserole creates a velvety base that perfectly complements the sweet crab and earthy mushrooms, making every bite a harmonious blend of flavors.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning.

Crab and Pasta Casserole with Garlic Bread Crumbs

Dive into this comforting Crab and Pasta Casserole, topped with crispy garlic bread crumbs for that perfect crunch.

Ingredients

• 8 oz pasta (penne or fusilli)
• 1 lb crab meat, picked over for shells
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup panko bread crumbs
• 2 tbsp butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 375°F. Cook pasta according to package instructions until al dente; drain.
2. In a large bowl, mix cooked pasta, crab meat, heavy cream, Parmesan cheese, 1 clove minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Transfer to a greased casserole dish.
3. In a small bowl, combine panko bread crumbs, melted butter, 1 clove minced garlic, and 1 tbsp olive oil. Sprinkle over the pasta mixture.
4. Bake at 375°F for 20-25 minutes until the top is golden and the sauce is bubbly.

The magic of this dish lies in the contrast between the creamy, seafood-packed pasta and the golden, garlicky breadcrumb topping.

Tip: For an extra flavor boost, toast the bread crumbs in a skillet before sprinkling them on the casserole.

Crab and Cheese Stuffed Peppers Casserole

These Crab and Cheese Stuffed Peppers Casserole is a delightful twist on the classic stuffed peppers, combining the sweetness of crab with the creamy richness of cheese for a dish that’s sure to impress.

Ingredients

• 4 large bell peppers, any color
• 1 cup lump crab meat
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup finely chopped green onions
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup breadcrumbs
• 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a mixing bowl, combine the lump crab meat, shredded cheddar cheese, cream cheese, mayonnaise, green onions, garlic powder, salt, and black pepper until well mixed.
3. Spoon the crab and cheese mixture into the prepared bell peppers, filling them to the top.
4. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the top of each stuffed pepper.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown.

The combination of creamy crab filling with the crispy breadcrumb topping creates a texture contrast that’s simply irresistible. Perfect for when you want to elevate your weeknight dinner without too much fuss.

Tip: For an extra kick, add a dash of hot sauce to the crab mixture before stuffing the peppers.

Crab and Zucchini Casserole with Parmesan Crust

This Crab and Zucchini Casserole with Parmesan Crust is a delightful twist on the classic casserole, offering a light yet satisfying dish that’s perfect for any season.

Ingredients

• 2 cups shredded zucchini
• 1 cup lump crab meat
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the shredded zucchini, lump crab meat, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix gently until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. In a small bowl, mix the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
5. Bake at 375°F for 25 minutes, or until the top is golden and crispy.

The Parmesan crust adds a crispy, cheesy layer that contrasts beautifully with the tender zucchini and succulent crab beneath.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Crab and Avocado Casserole with Lime Crema

Dive into this creamy Crab and Avocado Casserole with Lime Crema, a dish that brings a refreshing twist to your dinner table with its zesty lime and rich avocado flavors.

Ingredients

• 1 lb lump crab meat
• 2 ripe avocados, diced
• 1 cup sour cream
• 2 tbsp lime juice
• 1 tsp lime zest
• 1/2 cup mayonnaise
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with 1 tbsp olive oil.
2. In a medium bowl, gently fold together the lump crab meat and diced avocados, being careful not to break up the crab too much.
3. In another bowl, whisk together 1 cup sour cream, 2 tbsp lime juice, 1 tsp lime zest, 1/2 cup mayonnaise, 1 tsp salt, and 1/2 tsp black pepper to create the lime crema.
4. Spread half of the crab and avocado mixture into the prepared casserole dish, then drizzle with half of the lime crema. Repeat the layers once more.
5. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over the top.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with 1/4 cup chopped cilantro before serving.

The contrast between the cool, creamy avocado and the warm, cheesy topping makes this casserole a standout dish that’s as visually appealing as it is delicious.

Tip: For an extra crunch, sprinkle crushed tortilla chips on top before baking.

Crab and Sweet Potato Casserole with Pecan Topping

This Crab and Sweet Potato Casserole with Pecan Topping is a delightful twist on traditional casseroles, combining the sweetness of potatoes with the richness of crab, all topped with a crunchy pecan finish.

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup lump crab meat
• 1/2 cup chopped pecans
• 1/4 cup melted butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, mix the mashed sweet potatoes with the heavy cream, 1 tbsp brown sugar, cinnamon, salt, and nutmeg until smooth.
3. Gently fold in the lump crab meat, being careful not to break it up too much.
4. Spread the mixture evenly into the prepared baking dish.
5. In a small bowl, combine the chopped pecans, melted butter, and remaining 1 tbsp brown sugar. Sprinkle this mixture over the top of the casserole.
6. Bake at 375°F for 25 minutes, or until the topping is golden and the casserole is bubbly around the edges.

The contrast between the creamy sweet potato base and the crunchy pecan topping makes every bite a delightful surprise.

Tip: For an extra layer of flavor, toast the pecans before adding them to the topping.

Crab and Quinoa Casserole with Roasted Vegetables

Dive into the comforting layers of our Crab and Quinoa Casserole with Roasted Vegetables, a dish that brings together the ocean’s bounty and earthy grains in one harmonious bake.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 lb crab meat, picked over for shells
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly charred.
4. In a large bowl, combine the cooked quinoa, crab meat, roasted vegetables, remaining 1 tbsp olive oil, remaining 1/2 tsp garlic powder, remaining 1/2 tsp onion powder, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Mix well.
5. Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with Parmesan and mozzarella cheeses.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in the contrast between the tender quinoa, sweet crab, and the smoky depth of roasted vegetables, all brought together under a golden cheese crust.

Tip: For an extra crunch, sprinkle some panko breadcrumbs over the cheese before baking.

Crab and Eggplant Parmesan Casserole

Dive into this comforting Crab and Eggplant Parmesan Casserole, where the sweetness of crab meets the hearty depth of eggplant in a cheesy, baked delight.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup lump crab meat
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Brush both sides of eggplant slices with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and bake for 15 minutes until slightly tender.
2. In a bowl, mix crab meat, 1 tsp garlic powder, and 1 tsp dried basil. Set aside.
3. Spread 1/2 cup marinara sauce at the bottom of a casserole dish. Layer half of the eggplant slices, followed by the crab mixture, then 1/2 cup mozzarella and 1/4 cup Parmesan. Repeat layers with remaining ingredients.
4. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The magic of this dish lies in the unexpected pairing of crab and eggplant, creating a luxurious texture that’s both light and satisfying.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Crab and Leek Casserole with Gruyere Cheese

This Crab and Leek Casserole with Gruyere Cheese is a luxurious twist on a comfort classic, blending sweet crab meat with the mild onion flavor of leeks under a golden, cheesy crust.

Ingredients

• 2 cups lump crab meat, picked over for shells
• 2 large leeks, white and light green parts only, thinly sliced
• 1 cup Gruyere cheese, grated
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a medium casserole dish.
2. In a large skillet over medium heat, melt the butter. Add the leeks and cook until soft, about 5 minutes.
3. Sprinkle the flour over the leeks, stirring to combine. Gradually add the heavy cream, stirring constantly until the mixture thickens slightly.
4. Remove from heat and gently fold in the crab meat, salt, pepper, and nutmeg. Transfer the mixture to the prepared casserole dish.
5. Sprinkle the grated Gruyere cheese evenly over the top. Bake for 20 minutes, or until the cheese is bubbly and golden.

The magic of this dish lies in the contrast between the tender crab and leeks and the crisp, cheesy topping—a surefire way to impress at any dinner table.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Crab and Butternut Squash Casserole with Sage

This Crab and Butternut Squash Casserole with Sage is a cozy, flavorful dish that brings a touch of elegance to your dinner table without any fuss.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup lump crab meat
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh sage, finely chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with olive oil.
2. In a large bowl, toss the butternut squash with olive oil, salt, black pepper, and garlic powder until evenly coated. Spread in a single layer on a baking sheet and roast for 20 minutes until tender.
3. Reduce the oven temperature to 350°F. In the same bowl, mix the roasted butternut squash, crab meat, heavy cream, Parmesan cheese, and sage. Transfer the mixture to the prepared casserole dish.
4. Bake for 15 minutes until the top is lightly golden and the mixture is bubbly.

The sage and crab create a surprisingly harmonious flavor duo, while the butternut squash adds a sweet, creamy texture that’s irresistible.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Crab and Black Bean Casserole with Cilantro Lime Rice

Dive into this Crab and Black Bean Casserole with Cilantro Lime Rice, a vibrant dish that brings a touch of coastal flair to your dinner table with minimal fuss.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 lb lump crab meat
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 cup shredded Monterey Jack cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Stir in the black beans, crab meat, 1 tsp cumin, and 1/2 tsp chili powder. Cook for another 3 minutes, then remove from heat.
4. Fluff the cooked rice with a fork, then mix in 1/4 cup chopped cilantro and 2 tbsp lime juice. Spread the rice mixture into the bottom of a greased 9×13 inch baking dish.
5. Top the rice with the crab and black bean mixture, then sprinkle with 1/2 cup Monterey Jack cheese. Bake at 375°F for 20 minutes, or until the cheese is bubbly and lightly golden.

The magic of this dish lies in the contrast between the creamy, cheesy topping and the zesty lime-kissed rice beneath. It’s a harmony of flavors that feels both indulgent and refreshing.

Tip: For an extra kick, serve with a side of sliced avocado and a drizzle of hot sauce.

Conclusion

We hope these 18 crab casserole recipes inspire your next seafood feast! Each dish offers a unique twist on this classic comfort food, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!