Deviled Crab Casserole Recipe
Deviled Crab Casserole Recipe photo by Taste of Home

Deviled Crab Casserole Recipe

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AFTER creating this recipe, I later pared it down to serve two. I serve this entree often, since it's so easy to assemble. Along with a green salad, dessert and coffee, this casserole makes a quick, delicious lunch or dinner. -Helen Bachman, Champaign, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup dry bread crumbs, divided
  • 3/4 cup milk
  • 1/4 cup chopped green onions
  • 2 hard-cooked eggs, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 6 tablespoons butter, melted, divided
  • Paprika

Nutritional Facts

1 serving (1 cup) equals 738 calories, 46 g fat (26 g saturated fat), 392 mg cholesterol, 1801 mg sodium, 45 g carbohydrate, 2 g fiber, 34 g protein.


  1. In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.
  2. Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly. Yield: 2 servings.
Originally published as Deviled Crab Casserole in Reminisce Extra December 1998, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 12, 2013

"Just ok; no "deviled" flavor. Does not need any butter. Was better on rice than on crackers, tortilla chips, or plain. Would not purchase crab to make this."

Reviewed Oct. 26, 2013

"If you want crab, this is fab!"

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