Crab-Broccoli Bake
A creamy crab and broccoli casserole with melting cheese and savory stuffing, perfect for cozy family dinners or entertaining guests who love comfort food with seafood flair.
Ingredients
Instructions
- Blend the cream of celery soup with the milk.
- Add salt and pepper to taste.
- In a buttered 8-inch square baking dish, layer half of the broccoli.
- Top with half of the crabmeat.
- Cover with half of the stuffing.
- Pour over half of the soup mixture.
- Sprinkle with half of the grated Cheddar cheese.
- Repeat the layers with remaining broccoli, crabmeat, stuffing, soup mixture, and cheese.
- Cover with the remaining cheese.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream or cream cheese to the soup mixture. If you prefer a different flavor, you can substitute the broccoli with cauliflower or spinach. To enhance the dish, try adding a sprinkle of Old Bay seasoning for a hint of seafood flavor. Make sure to thoroughly thaw and drain the crabmeat to avoid excess moisture.
Serving Suggestions
This Crab-Broccoli Bake makes a delightful main dish and pairs beautifully with a light salad or crusty bread. For a complete meal, consider serving it alongside rice or quinoa. It also works as a comforting side dish for a seafood feast or holiday gathering, making it a versatile choice among seafood recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions, but be careful not to overcook, as this can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Crab-Broccoli Bake contains roughly 732 calories, with 24g protein, 82g carbohydrates, and 35g fat. It is an excellent source of vitamin C (115% of the Daily Value), calcium (68% of the Daily Value), and protein (48% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 canned crabmeat instead of fresh?
Yes, canned crabmeat can be used in place of fresh or frozen crabmeat. Just make sure to drain it well to remove excess liquid. Canned crab is convenient and still delivers great flavor, making this dish easy and accessible.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the layers and store them in the refrigerator for up to 24 hours before baking. Just cover the dish tightly with plastic wrap or aluminum foil to keep it fresh. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before cooking.
What can I use instead of cream of celery soup?
If you don't have cream of celery soup, you can substitute it with cream of mushroom or cream of chicken soup. Alternatively, you could make a homemade cream sauce using butter, flour, and broth, which would provide a similar creamy base for the 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).