Crab Casserole (Aunt Marjorie)

Susan Feliciano


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.

Featured Pinch Tips Video

★★★★★ 1 vote
15 Min
1 Hr



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
4 large
eggs, beaten


bag unseasoned pepperidge farm bread crumbs
(or you can use panko bread crumbs)
1 stick
(1/2 cup) butter


1Drain crab meat well. Remove any bits of cartilage. Set aside.
2Preheat 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.
3Fold in beaten eggs, crab meat, and Velveeta cheese, mixing gently until uniform.
4Place mixture into a lightly oiled 9x13-inch baking dish.
5For topping, melt 1 stick butter in a skillet. Add crumbs and coat but do not brown.
6Spread 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