crab casserole (aunt marjorie)

★★★★★ 1 Review
frenchtutor avatar
By Susan Feliciano
from Oak Ridge, TN

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 Review
serves 6-8
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For crab casserole (aunt marjorie)

  • 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 lg
    eggs, beaten
  • TOPPING
  • 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.
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