Susan Feliciano Recipe

Crab Casserole (Aunt Marjorie)

By Susan Feliciano frenchtutor


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Bake

Susan's Story

I remember this as a child, and not wanting to eat it - I guess I just didn't trust casseroles back then! But the flavor is really wonderful.
My Aunt Marjorie and Uncle Luther used crabs from their salt-water creek that they caught themselves near Chesapeake, VA. I normally buy prepared crab in the refrigerated meat section, or canned if that's not available.
You can use Surimi (artificial crab meat) for this casserole, too. But I usually stick with real crab meat because Surimi is often filled with starch.

Ingredients

CASSEROLE FILLING
2 lb
crab meat, flaked, cartilage removed
1/2 lb
velveeta cheese, cut in small cubes
(or use a package of velveeta cheese shreds)
1 Tbsp
prepared horseradish
1 tsp
tabasco sauce
salt and pepper to taste
1 1/2 tsp
old bay seasoning
1/2 c
real mayonnaise
2 Tbsp
minced onion
1/2 stick
(1/4 cup) melted butter
Find more recipes at goboldwithbutter.com
4 large
eggs, beaten
TOPPING
1
bag unseasoned pepperidge farm bread crumbs
(or you can use panko bread crumbs)
1 stick
(1/2 cup) butter
Find more recipes at goboldwithbutter.com

Directions Step-By-Step

1
Drain crab meat well. Remove any bits of cartilage. Set aside.
2
Preheat oven to 350°. In a large mixing bowl, stir together horseradish, Tabasco, salt, pepper, Old Bay seasoning, mayonnaise, onion, and 1/4 cup melted butter.
3
Fold in beaten eggs, crab meat, and Velveeta cheese, mixing gently until uniform.
4
Place mixture into a lightly oiled 9x13-inch baking dish.
5
For topping, melt 1 stick butter in a skillet. Add crumbs and coat but do not brown.
6
Spread topping on top of casserole. Bake at 350° until bubbly, about 45 minutes to 1 hour.

About this Recipe

Course/Dish: Fish, Seafood, Casseroles
Main Ingredient: Seafood
Regional Style: Southern
Other Tags: Healthy, Heirloom


  • Comments

  • 1-5 of 15
  • user
    peggy mathis sweetladypm - Jun 6, 2012
    Hi Susan,
    Your story behind your recipe caught my heart. My grandparents had a home on the Chesapeake Bay in Md. My memories are of going out on the pier and checking the crab traps. Then of course my grandfather would steam them in beer and Old Bay. Newspapers were spread outside on the picnic table, and the feast began. As you know, there are some really big crabs up that way.
    Thank you for sharing your recipe. It sounds wonderful and packed with memories ;)
  • user
    Susan Feliciano frenchtutor - Jun 6, 2012
    I remember those crab traps, too. I also remember the sound of the crabs as they would try to crawl out of the pot of boiling water - not very pleasant for a little girl!
    They put newspaper on the table too, and people would just crack and eat the crabs.
  • user
    peggy mathis sweetladypm - Jun 6, 2012
    As I was writing you, that awful sound came to mind. I think I remember the seafood markets putting lots of salt on them in order to display them. Worked to calm them down. Would be nice if the crabs could be put to sleep before steaming. Even as an adult I hate to hear that scurrying and noise in the pot. S.C. has itty crabs compared to what we grew up on. However, they don't cost $50.00 a dozen at our seafood market. We just buy more crabs per person to steam. Now I am getting a taste for steamed crabs.
  • user
    Susan Feliciano frenchtutor - Jun 6, 2012
    I know they do something to lobsters now before cooking them. Poke through its brain with a skewer, I think, and it kills it just prior to boiling.