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Deviled Crab Casserole

 Deviled Crab Casserole
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 738 calories, 46 g fat (26 g saturated fat), 392 mg cholesterol, 1,801 mg sodium, 45 g carbohydrate, 2 g fiber, 34 g protein.

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Deviled Crab Casserole (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.