Baked Crabmeat
Baked Crabmeat combines tender crab, creamy white sauce, and savory mushrooms, topped with cheese and crumbs for a deliciously rich appetizer or light main. Perfect for seafood lovers and elegant gatherings, this dish offers a warm, satisfying flavor with a crispy topping and aromatic seasonings.
Ingredients
Instructions
- Mix the crabmeat, lemon juice, Worcestershire sauce, white sauce, chopped hard-cooked eggs, sautéed mushrooms, minced onion, salt, and paprika together and heat thoroughly.
- Divide the mixture into ramekins and sprinkle with grated cheese and buttered crumbs.
- Bake at 350°F for 12 minutes. Serve hot, optionally on toast.
Tips & Substitutions
For a richer flavor, consider adding a splash of hot sauce or a pinch of cayenne pepper to the mixture. If you don't have white sauce on hand, a creamy béchamel or even a simple cream cheese can work as a substitute. Fresh crabmeat can be used if you prefer, but canned crabmeat is a convenient option. This dish also pairs well with seasoned crackers as a delightful appetizer.
Serving Suggestions
Serve these baked crabmeat ramekins hot, either on their own or over toasted bread for a satisfying meal. They make a great appetizer at a dinner party and can be paired with a crisp green salad or a side of baked asparagus. For a more substantial dish, consider serving alongside baked salmon patties for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the ramekins in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving as it can make the crabmeat rubbery. Serve again with a sprinkle of fresh paprika for a pop of color.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Crabmeat contains roughly 381 calories, with 12g protein, 62g carbohydrates, and 17g fat. It is an excellent source of vitamin A (164% of the Daily Value), dietary fiber (80% of the Daily Value), and iron (76% of the Daily Value), and a good source of calcium. It also contributes 22g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh crabmeat instead of canned?
Absolutely! Fresh crabmeat will enhance the flavor and texture of the dish. Just ensure it's cooked and flaked before mixing it with the other ingredients. Adjust the seasoning as fresh crab can be less salty than canned options.
What can I substitute for white sauce?
If you don't have white sauce, a homemade béchamel or even cream cheese mixed with a bit of milk can work well. You can also use sour cream for a tangy twist, but ensure to adjust the overall seasoning to maintain balance.
How do I make this dish gluten-free?
To make this baked crabmeat gluten-free, simply substitute the regular white sauce with a gluten-free version or use cornstarch mixed with milk as a thickening agent. Ensure that any breadcrumbs you use for topping are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).