Crab-Spinach Egg Casserole Recipe
Crab-Spinach Egg Casserole Recipe photo by Taste of Home

Crab-Spinach Egg Casserole Recipe

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I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES: 12-16 servings


  • 8 large eggs
  • 2 cups half-and-half cream
  • 2 cans (6 ounces each) crabmeat, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup dry bread crumbs
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 3 medium fresh mushrooms, chopped
  • 2 tablespoons butter

Nutritional Facts

1 serving (1 piece) equals 163 calories, 9 g fat (5 g saturated fat), 141 mg cholesterol, 265 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.


  1. In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
  2. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 12-16 servings.
Originally published as Crab-Spinach Egg Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p158

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Reviewed Apr. 21, 2014

"Made this for Easter Brunch; excellent - family loved it! The only thing I changed was the crab; I used fresh shelled snow crab instead of canned and more of it than the recipe called for. I will, for sure, make this again."

Reviewed Jul. 5, 2013

"by skipping the cheese and bread crumbs and changing the half/half to skim milk, I lowered the glycemic index. Delicious with a capital D"

Reviewed Feb. 15, 2012

"We made this for a brunch and it was a huge hit! Cook time took a little extra in our oven, but it was easy to throw together and great as leftovers too. We used italian bread crumbs as that was all we had in the house - Yummy!"

Reviewed Mar. 9, 2009

"this is so good, I have family members with fish allergies so I subsitute asparagus or broccoli instead of"

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