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.


★★★★★ 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

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

How to Make Crab Casserole (Aunt Marjorie)


  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.

Printable Recipe Card

About Crab Casserole (Aunt Marjorie)

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

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