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Crab Macaroni Casserole Recipe

Crab Macaroni Casserole Recipe

Cold winter evenings are much more tolerable with this comforting casserole. Whole wheat macaroni boosts nutrition, while the melted cheese topping makes it rich and so satisfying. We like it best with a veggie side. —Jason Egner, Edgerton, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:6 servings


  • 2 cups uncooked whole wheat elbow macaroni
  • 3 tablespoons chopped onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups fat-free milk
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/2 cup shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1 cup (4 ounces) shredded fat-free cheddar cheese, divided


  • 1. Cook macaroni according to package directions.
  • 2. Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
  • 3. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 cup: 380 calories, 11g fat (6g saturated fat), 86mg cholesterol, 619mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

Reviews for Crab Macaroni Casserole

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Reviewed Feb. 21, 2014

"I used fresh lump crabmeat instead of canned and Old Bay seasoning instead of ground mustard. The recipe was good but a bit bland. Would try again with more Old Bay and more cheese."

Timmi Watson
Reviewed Jan. 25, 2011

"I was told by my family it was a "do again", not a "do over". I doubled the recipe, and substituted the second can of lump crab with small shrimp. They loved it!"

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