Crab-Artichoke Casserole
A creamy, savory casserole combining artichoke hearts, crab meat, and eggs, topped with Parmesan cheese; perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Drain artichoke hearts and cut each into fourths.
- Arrange artichokes and quartered eggs in a 1 1/2-quart casserole dish.
- Melt butter in a saucepan over low heat.
- Blend in flour and remove from heat.
- Slowly add milk, stirring constantly.
- Add salt, pepper, and Worcestershire sauce; cook over low heat until thickened.
- Fold in crab meat.
- Pour the sauce over the artichokes and eggs.
- Sprinkle with Parmesan cheese.
- Bake at 350°F for 30 minutes or until bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or sour cream to the sauce. If fresh crab meat isn't available, canned or frozen crab can be used as a substitute. To add more flavor, you can mix in some diced bell peppers or a dash of hot sauce. This dish is great for gatherings and pairs wonderfully with a fresh green salad.
Serving Suggestions
This casserole makes a delightful main dish, especially for brunch or a casual dinner. Serve it alongside a crisp green salad or crusty bread for a complete meal. It also pairs well with dishes like Avocado Half-Shells With Seafood for a seafood-themed dinner. A chilled white wine or sparkling water can enhance the dining experience.
Storage & Reheating
To store leftovers, place the casserole in an airtight container in the refrigerator for up to three days. When reheating, cover the casserole with foil to prevent it from drying out and bake at 350°F until heated through, about 20-25 minutes. For best results, reheat only the portion you plan to serve.
Nutrition & Diet Analysis (per serving)
Each serving of Crab-Artichoke Casserole contains roughly 298 calories, with 10g protein, 56g carbohydrates, and 5g fat. It is an excellent source of vitamin C (95% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2272mg per serving (99% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the ingredients in the dish, cover it tightly with plastic wrap, and refrigerate. When you're ready to bake, remove the wrap and bake as directed. This can save time on busy days and allows the flavors to meld perfectly.
What type of crab meat should I use?
You can use either lump or backfin crab meat, depending on your preference and budget. Lump crab meat has larger chunks and a sweeter flavor, while backfin crab meat is more economical and works well in casseroles. Ensure the crab meat is fresh or well-drained if using canned or frozen options.
Is it possible to make this dish gluten-free?
Absolutely! To make this casserole gluten-free, simply substitute the plain flour with a gluten-free flour blend or cornstarch. Ensure all other ingredients, such as Worcestershire sauce, are gluten-free as well. This version will still yield a deliciously creamy and satisfying dish.
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).