Susan Feliciano Recipe

Crab Casserole (Aunt Marjorie)

By Susan Feliciano frenchtutor


Rating:
Serves:
6-8
Prep Time:
Cook Time:
Method:
Bake
Comments:

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
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

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

You May Also Like:

loading...

15 Comments

user
Marie Freeman Marie_Freeman
Jan 14, 2014
Thanks, Susan, for sharing what looks like a really good recipe. I too, live in Virginia near the water. My father-in-law was a commercial fisherman and back in the day, we always had plenty of fresh seafood. I miss all of that....and it always was seasoned with Old Bay! Can't wait to try this.
user
Nov 23, 2012 - Pat Duran shared this recipe with discussion group: Kitchen Chatter Recipes
user
Melanie B MelBelle
Aug 19, 2012
MMMMMMMMMMMMMMMMM