Crab And Corn Bake
A rich and flavorful crab and corn casserole featuring creamy sauce, Parmesan topping, and seasoned with lemon and mustard, perfect for seafood lovers and family dinners.
Ingredients
- 1/4 cup butter ⓘ
- 2 tablespoons flour ⓘ
- 1/2 cup milk ⓘ
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon prepared mustard
- 1/2 teaspoon horseradish ⓘ
- 1/2 teaspoon Worcestershire sauce ⓘ
- 1 can (6 1/2 to 7 1/2 oz.) crab meat, flaked ⓘ
- 2 hard-boiled eggs, chopped
- 1 can (16 oz.) whole kernel corn, drained ⓘ
- 1 can (16 oz.) cream-style corn ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 1/2 cup buttered bread crumbs ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, melt butter and blend with flour.
- Gradually add milk and cook over medium heat, stirring until the white sauce thickens.
- Stir in salt, pepper, lemon juice, mustard, horseradish, and Worcestershire sauce.
- Mix together crab meat, chopped hard-boiled eggs, and drained corn.
- Add the milk sauce to the crab mixture and turn entire mixture into a greased 1 1/2-quart baking dish.
- Top with grated Parmesan cheese and buttered bread crumbs.
- Bake for 15 minutes or until heated through and bubbly.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute the crab meat with canned tuna or shrimp if desired. To enhance flavor, add a pinch of cayenne pepper or Old Bay seasoning. Make sure to thoroughly drain the corn to avoid excess moisture, which can affect the bake's consistency.
Serving Suggestions
Serve the Crab and Corn Bake hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with a simple green salad or crusty bread. For a complete meal, consider serving alongside Seafood Surprise or Fisherman'S Macaroni Casserole to highlight the seafood theme.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, heating at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions, but the oven method will help maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Corn Bake contains roughly 1391 calories, with 11g protein, 87g carbohydrates, and 112g fat. It is an excellent source of vitamin A (80% of the Daily Value), vitamin C (55% of the Daily Value), and iron (45% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2601mg per serving (113% of the Daily Value).
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 frozen crab meat instead of canned?
Yes, you can use frozen crab meat. Just make sure to thaw it completely and drain any excess liquid before adding it to the mixture. This will help maintain the bake's consistency and flavor.
Is there a way to make this dish gluten-free?
Absolutely! Substitute flour with a gluten-free all-purpose blend or cornstarch to thicken the sauce. Ensure that your Worcestershire sauce is gluten-free and use gluten-free bread crumbs for the topping.
Can I prepare this dish in advance?
Yes, you can prepare the mixture a day ahead and store it in the refrigerator. Just add the topping just before baking to keep it crispy. Bake it straight from the fridge, adding a few extra minutes to the cooking time.
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).