Deviled Crab Casserole Recipe
Deviled Crab Casserole Recipe photo by Taste of Home
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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
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 cup: 738 calories, 46g fat (26g saturated fat), 392mg cholesterol, 1801mg sodium, 45g carbohydrate (7g sugars, 2g fiber), 34g 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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keverwann User ID: 1807985 50414
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."

dupzyk User ID: 7327261 84459
Reviewed Oct. 26, 2013

"If you want crab, this is fab!"

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